Melitzano eggplant dip

This tasty melitzano eggplant dip will charm you with its smooth texture. Meze it in a hearty sauce or with falafels, for example, for a good side dish.

Ingredients, about 3 dl.

1 large aubergine 2-3 cloves of garlic 2 tablespoons of Greek yoghurt 1 teaspoon of salt 1 pinch of white pepper 2 tablespoons of olive oil. Put the aubergine in the pan as it is and put it in the oven for about 30 minutes so that it cooks until soft inside. Remove from the oven.

In a food processor, place the cutting blade and the rest of the ingredients. Add garlic to taste. Whizz a couple of times to mix the ingredients.

Cut a slice of the eggplant from the thicker päästä. The aubergine is now easy to “burst” into the other ingredients.

Mush the melitzano into a smooth paste. Put the melitzano eggplant dip in the fridge to season for about 15 minutes.

The eggplant dip does not need to be cold when served.

Vegetarian dishes meze eggplant Välimeri VHH