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roasted eggplant dip with yogurt (yoğurtlu patlıcan salatası)

July 6, 2018

A lighter baba ghanouj with yogurt instead of tahini? The perfect summer snack! A great lunch served with hummus and crackers or veggies to dip, and maybe some olives and cheese on the side. This Turkish dip is similar to melitzanosalata (greek eggplant dip) but the addition of the yogurt makes it taste more like a true dip than just a puree.

No blender necessary – mashing it with a fork works just fine.

If you like baba ghanouj, you’ll love this recipe from Almost Turkish.

 

2 long Asian-style eggplants, or one Italian-style eggplant

juice of half a lemon, or more or less to taste

yogurt to taste, about a quarter-cup

half-clove of raw minced garlic, or less if you don’t like garlic

splash of olive oil and pinch of salt

optional – fresh parsley and mint, minced

 

roast eggplant at 425 until black outside and mushy inside.

discard eggplant skin. mash up eggplant with the rest of the ingredients, using a fork or a blender. serve.

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recipe by Almost Turkish

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