Turkish Eggplant Dip [Vegan, Grain-Free]
Even though this eggplant dip may not look super pretty, it is SO flavorful! This dip makes a perfect side dish for a barbeque, but it is also great for lunch on bread or as a snack to dip in with some bread or vegetables. Is there really anything better... Read More
Ingredients You Need for Turkish Eggplant Dip [Vegan, Grain-Free]
How to Prepare Turkish Eggplant Dip [Vegan, Grain-Free]
- Preheat the oven to 390°F.
- Prick in the eggplants with a fork in several places and bake them for about 60-75 minutes until they have softened entirely on the inside.
- Make the garlic oil by heating two tablespoons of olive oil in a pan. Add the 2 cloves of garlic when the oil is hot and fry for a few minutes. Remove the cloves of garlic from the oil and leave the oil to cool a bit.
- Slice the eggplants open and scrape the insides out with a fork. Put this into a bowl.
- Add the yoghurt and the olive oil and stir everything together.
- Season the eggplant salad with pepper, salt, lemon juice, and mint.
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It looks similar to baba ganoush which I ate lots of when I worked in an Israeli restaurant years ago. I could never find one that I liked as much as the one served there I should try this one.