Eggplant and Yoghurt Dip
The great thing about this dip is that you can create it way in advance, then just warm it slightly and finish off before serving. In fact it will improve in flavour with a bit of time (not thyme) on its side. So it is perfect for entertaining with that in mind.
We finished it off with plenty of dry roasted walnut pieces, a good drizzle of a great EVOO and served it with a Pizza Bianca made from our favourite EVOO Fridge Dough. If you haven't made that one yet, this is a good opportunity to give it a whirl. We added chilli flakes and salt and EVOO, cooked and cut it into serving wedges. DONE!
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- 2 large eggplants
- 1 brown onion halved
- 2 cloves garlic
- 1 red chilli halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes and pepper to taste. Be generous with the salt BUY
- 1 Pinch saffron, soaked in a little water or EVOO (optional)
- 130 Grams natural yoghurt
- 50 Grams roasted walnuts, roughly chopped
- flatbread or crackers, to serve
Preheat oven to 200°C on grill setting. Line an oven dish with baking paper. Place eggplants in the dish and prick all over with a fork. Bake for 30-40 minutes or until the skin is charred and the flesh is soft. Turn over half way the cooking time.
Place onion, garlic, chilli and EVOO into the Thermomix bowl, chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1. Add the saffron, including the water or EVOO. Roughly chop the cooked eggplants and add to the Thermomix bowl, charred skin and all. Combine 10 sec/speed 6 or until desired texture is reached. Cool mixture.
Stir the strained yoghurt into the cooled eggplant mixture. Taste and season as needed.
Serve topped with walnuts, and drizzle of EVOO with flatbread or crackers or veggies of choice.
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