Roasted eggplant dip

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How to make Roasted eggplant dip

  • Yield : 2
  • Prep Time : 3:10
  • Cook Time : 0:45
  • Total Time : 3:55

Ingredients

  • 1 large eggplant
  • 2 garlic cloves
  • Olive oil cooking spray
  • 500g packet lavash bread
  • 2 tablespoons walnuts
  • 2 teaspoons mint leaves, chopped
  • 2 teaspoons oregano leaves, chopped
  • 1/2 cup natural yoghurt
  • 1 lemon, juiced
  • Olive oil, to serve
  • Paprika, to serve

Method

  • Step 1 Preheat oven to 200°C. Line a roasting pan with baking paper. Place eggplant and garlic into pan. Spray with oil. Roast for 35 minutes or until eggplant is soft. Set aside for 1 hour.
  • Step 2 Meanwhile, reduce oven temperature to 180°C. Line 3 baking trays with baking paper. Cut lavash into small squares. Spray with oil. Place onto trays. Bake for 10 minutes or until golden. Set aside.
  • Step 3 Cut eggplant in half. Use a spoon to scoop out flesh. Place flesh into a food processor. Discard skin. Squeeze flesh from garlic. Add to food processor with walnuts, mint and oregano. Process until well combined. Transfer to a glass or ceramic bowl. Fold through yoghurt and lemon juice. Cover. Refrigerate for 2 hours to allow flavours to develop.
  • Step 4 Transfer dip to a serving bowl. Drizzle with oil. Sprinkle with paprika. Serve with lavash.

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