Recipe by Chef floWer
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Top Review by Leannabeth
I'm really sorry to the person who shared this recipe, I hope you take no offense to this review, however, I read the other reviews and thought that it seemed like this was a keeper. I made 5 different dips for an event, all of them turned out great, the 8 loaves of bread I made by hand were perfect, and this dip did not even get served. My husband and I are not picky, and hate wasted food, but I am not sure what to do with the big bowl of mush I have in my fridge! It is bland, even after adding 4X the spice called for, and the breadcrumbs give it a revolting texture. I use Recipezaar daily, but have never bothered to go back and review a dish, until now. There are many other eggplant spread recipes out there, this one is NOT the one you want.
- 1 (300 g) eggplants, medium size
- 1 cup breadcrumbs
- 2 garlic cloves, crushed
- 1⁄2 cup fresh parsley, chopped
- 2 teaspoons ground cumin
- 1⁄2 teaspoon hot paprika
- 2 tablespoons lemon juice
- 1⁄4 cup yoghurt (natural yoghurt)
- Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
- Remove eggplant and place eggplant in paper bag for 10 minutes.
- Remove and discard eggplant skin, chop flesh.
- Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.