Persian Eggplant Dip
Persian eggplant dip with tomatoes and Greek yogurt, a creamy and delightful spread served with flatbread, pita or white bread.
Servings: 4 servings
Calories: 208kcal
Ingredients
- 1.5 lbs eggplants 750 g
- 2-4 tablespoons vegetable oil
- 9 oz tomatoes ripe and sweet, 250 g
- 2 garlic cloves
- ½ cup vegetable broth 125 ml
- 1 cup Greek yogurt 250 g
- fine sea salt and pepper
Instructions
- Salt eggplant: Cut the eggplant into 1 ½ cm/ ½ inch thick slices. Spread them into a large colander, sprinkle them with salt, and let sit for 30 minutes. Use kitchen paper to remove the excess salt and water.1.5 lbs/ 750 g eggplant
- Cook eggplant: Heat about 1 tablespoon of the oil in a large nonstick pan. Fry the eggplant slices in batches until golden on both sides, adding more of the oil between the batches. Place the slices on kitchen paper to remove the excess fat.2-4 tablespoon oil
- Blend tomatoes: Deseed the tomatoes and puree them together with the garlic cloves in the food processor or with the help of an immersion blender. Add salt and pepper to taste.9 oz/ 250 g tomatoes + 2 garlic cloves + salt + pepper
- Cook eggplant dip: Arrange the eggplant slices into a medium, thick-bottomed pot. Pour the tomato sauce over the eggplants and spread it evenly. Pour the hot vegetable broth into the pot and cook the dish, uncovered, for 20 to 30 minutes or until the liquid evaporates and the eggplants are really soft.½ cup/ 125 ml vegetable broth
- Add the yogurt and stir gently to break the eggplant pieces. Adjust the taste with salt and pepper. Serve warm or at room temperature, as suggested above.1 cup/ 250 g yogurt + salt + pepper
Nutrition
Serving: 1/4 of the dish | Calories: 208kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 263mg | Fiber: 6g | Sugar: 10g