Grilled Eggplant Dip with Yogurt and Garlic

A creamy dip made from grilled eggplant, flavored with yogurt, garlic and lemon. It goes well with grilled vegetables, meat, fish, or simply with flatbread.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 2 pc Eggplants
• 250 g Yogurt (3.5%)
• 1 pc Garlic clove
• 1 pc Lemon (juice)
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Smoked paprika
• 1 bunch Flat-leaf parsley
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Preheat the grill to medium to high heat. Wash the eggplants, halve them and brush the cut surfaces with 1 tbsp olive oil.
2. Grill the eggplants cut side down on the grill for about 10 minutes, until the skin turns black and the flesh is soft. Then turn them and cook for another 5 minutes.
3. Remove the eggplants from the grill, let them cool slightly, scoop out the flesh with a spoon and roughly chop it.
4. Finely grate the garlic. Stir the yogurt, garlic, lemon juice, cumin and smoked paprika into the eggplant flesh and season with salt and pepper.
5. Wash the parsley, shake it dry and finely chop it. Drizzle the dip with the remaining olive oil and sprinkle with the parsley.
6. Serve the dip cold or at room temperature with grilled vegetables, meat or fish.