Roasted Eggplant Dip

Start off the evening when crunchy lavash bread and this flavoursome eggplant dip.

The ingredient of Roasted Eggplant Dip

• 1 large eggplant
• 2 garlic cloves
• olive oil cooking spray
• 500g packet lavash bread
• 2 tbsp walnuts
• 2 tsp mint leaves chopped
• 2 tsp oregano leaves chopped
• 1 2 cup natural yoghurt
• 1 lemon juiced
• olive oil to bolster
• paprika to minister to

The Instruction of roasted eggplant dip

• preheat oven to 200u00b0c line a roasting pan following baking paper place eggplant and garlic into pan spray later oil roast for 35 minutes or until eggplant is soft set aside for 1 hour
• meanwhile edit oven temperature to 180u00b0c line 3 baking trays later baking paper cut lavash into small squares spray afterward oil place onto trays bake for 10 minutes or until golden set aside
• cut eggplant in half use a spoon to scoop out flesh place flesh into a food processor discard skin squeeze flesh from garlic add to food processor next walnuts mint and oregano process until without difficulty combined transfer to a glass or ceramic bowl fold through yoghurt and lemon juice cover refrigerate for 2 hours to ascend flavours to develop
• transfer dip to a serving bowl drizzle as soon as oil sprinkle in the same way as paprika minister to considering lavash

Nutritions of Roasted Eggplant Dip

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation