• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 large eggplant
  • 1 medium onion, finely chopped
  • 3/4 cup (75g) packaged breadcrumbs
  • 2 tbsp plain yoghurt
  • 3 cloves garlic, crushed
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp cider vinegar
  • 1 1/2 tbsp lemon juice
  • 1/2 cup (125ml) olive oil


  1. Place whole eggplant on oven tray. Bake for about an hour or until soft. Remove eggplant from oven. Cool slightly.
  2. Skin eggplant and chop roughly. Combine eggplant with remaining ingredients in food processor. Process until smooth. Refrigerate mixture for several hours or overnight.
  3. You can serve this dip with crackers or bread.
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