Creamy Eggplant Dinner Spread Recipe

About this recipe

A delightful and creamy eggplant spread perfect for dinner, combining roasted eggplant with a tangy and smooth texture. Ideal for those seeking a quick and satisfying eggetarian meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - CHATCHAWAN Fresh Thai Round Eggplant
• - Sunita Lemon Juice Organic
• 200 G Authentic Greek Yogurt
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C (400°F).
2. 2. Place the whole eggplants on a baking tray and roast them in the oven for 30-40 minutes, turning occasionally, until the skin is blackened and the flesh is soft.
3. 3. Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard it.
4. 4. Chop the peeled eggplants into sections and place them in a colander to drain any excess liquid for about 10 minutes.
5. 5. Transfer the drained eggplants to a cutting board and chop them finely. Alternatively, use an electric mixer to blend them into a smooth texture.
6. 6. In a mixing bowl, combine the chopped eggplant with 100 g of greek yogurt, 1 teaspoon of lemon juice, and 100 ml of olive oil, and 1/2 teaspoon of salt. Mix well until creamy and well incorporated.
7. 7. Serve the spread as a dip with bread or as a side dish for dinner.