I am a big fan of eggplant since I was a child. I love them in every single way: fried, grilled, roasted, dipped in batter… Actually, I think this is the reason why I am so fond of Greek cuisine, where this fruit is present in many dishes. Lately, I’ve been sharing a few eggplant recipes including baba ganoush, a typical dip from Arabian cuisine, that you usually have with pita bread. And now, that we are enjoying these summer days, I thought I would prepare a different version and lighter version, which I had with bio options from Biocop like, spelt grissini and turmeric and corn nachos, both delicious for this light eggplant dip!
The way of preparing this light eggplant dip is similar: you have to bake them, then remove the pulp and mix it with other ingredients in a food processor. This time with yogurt, a bit of olive oil, fresh lemon juice, and fresh coriander.
If you don’t feel like turning on your oven, you can also prepare the eggplants in a grill pan.
3 medium eggplants
60 gr (⅓ cup) natural yogurt
The juice of half a lemon
Salt and pepper to taste
A bit of extra virgin olive oil
Wrap the eggplants in foil paper and bake them for 20 minutes at 250ºC. As I mentioned before, you can also make slices and grill them. Now remove the pulp and discard the skin. Allow to cool and drain the pulp well with your own hands. Transfer to a food processor and add the rest of the ingredients. Combine well and add salt and pepper to taste.
Serve in a bowl with more fresh coriander on top and some olive oil.
This light eggplant dip is a great idea for a quick starter at home: it just takes a moment to prepare, delicious, and really healthy!
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