Smokey Brinjal Yoghurt Dip

A delicious smokey dip to add to your next snack platter.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 2 whole medium brinjals
  • 250g full cream yoghurt
  • 10g flat leaf Italian parsley, chopped
  • 1 garlic clove, minced
  • 1 lemon, zested
  • Juice of 1/2 lemon
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • Salt & freshly cracked black pepper, to taste

METHOD

Char the brinjals on the stove over an open flame or in the oven under a hot grill, until blackened and charred all over the exterior and the brinjals are soft to the touch. Roast for longer until they are almost collapsing.

Place in a bowl and cover with clingfilm to steam. In a large bowl, combine all the other ingredients. Once the brinjals have cooled, remove the charred skin, roughly chop up the flesh and add the yoghurt mixture. Mix until well combined.