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Aubergine and Yogurt Dip

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Makes: 600ml / 1 Pint
2 x 225g / 8 oz aubergines
1 tbsp light olive oil
1 tbsp lemon juice
2 garlic cloves, peeled and crushed
190g jar pimentos, drained
150ml / 1/4 pint low-fat natural yogurt
salt and freshly ground black pepper
25g / 1 oz black olives, pitted and chopped
225g / 8 oz cauliflower florets
225g / 8 oz broccoli florets
125g / 4 oz carrots, peeled and cut into 5cm / 2 in strips

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Pierce the skin of the aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft. Mash the aubergine with the olive oil, lemon juice and garlic until smooth or blend for a few seconds in a food processor.

Chop the pimentos into small dice and add to the aubergine mixture. When blended, add the yogurt. Stir well and season to taste with salt and pepper. Add the chopped olives and leave in the refrigerator to chill for at least 30 minutes.

Place the cauliflower and broccoli florets and carrot strips into a pan and cover with boiling water. Simmer for 2 minutes, then rinse in cold water. Drain and serve as crudites to accompany the dip.

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