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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Something different to entice a small group! Very tasty and healthy! Ingredients:
1 large eggplant |
2 cloves garlic |
olive oil cooking spray |
1 lb pkt lavash bread |
2 tblsp walnuts |
2 tsp mint, chopped |
2 tsp oregano, chopped |
/2 cup natural yogurt |
juice of 1 lemon |
olive oil and paprika to serve |
Directions:
1. Preheat oven to 200C/390F. Line a roasting pan with baking paper. Place eggplant and garlic into pan. Spray with oil. Roast for 35 minutes or until eggplant is soft. Set aside for 1 hour.
2. Meanwhile, reduce oven temperature to 180C/350F. Line 3 baking trays with baking paper. Cut lavash into small squares. Spray with oil. Place onto trays. Bake for 10 minutes or until golden. Set aside.
3. 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 with walnuts, mint and oregano. Process until well combined.
4. Transfer to a glass or ceramic bowl. Fold through yogurt and lemon juice. Cover. Refrigerate for 2 hours to allow flavors to develop.
5. Transfer dip to a serving bowl. Drizzle with oil. Sprinkle with paprika. Serve with lavash.
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