Strained yoghurt lends a wonderful creamy texture to this aubergine dip. It's great spread on fresh crusty bread or served with fresh vegetables for dipping.
7 people made this
250g Greek yoghurt
2 large aubergines, about 1.5kg total
lemon juice, to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced, or to taste
salt to taste
parsley for garnish
Method Prep:15min › Cook:45min › Extra time:4hr › Ready in:5hr
Line a colander with muslin or cheesecloth and add the yoghurt. Let drain for about 4 hours.
Preheat the oven to 250 C / Gas 9 and line a baking tray with aluminium foil.
Wash the aubergines and pierce the skins a few times with a pointy knife. Place the aubergines on the baking tray and bake in the preheated oven until the flesh is soft and and the skin is wrinkled, about 45 to 54 minutes. Let cool.
Let cool, then remove the skins. Place the aubergines in a fine sieve and gently press down to remove as much liquid as possible. Chop the flesh with a knife and mash with a fork to remove more liquid.
Mix the flesh with lemon juice, olive oil, garlic and salt. Garnish with parsley and serve.