Hi friends! This week i was craving aubergines so i come to you with this aubergine dip recipe. It is delicious, creamy, has the smokiness of the aubergines and the sweetness of the bell peppers. Try it on tost with some fresh tomatoes on the side and you will love it.
Ingredients:
- 3 aubergines
- 3 bell peppers
- 2 shoots of spring onions
- 3 cloves of garlic
- 2 tablesp of walnuts
- 2 tablesp of greek yoghurt
- Olive oil
- Salt
Methods
- Pierce the skin of the aubergines and roast them in the oven together with the bell peppers and the cloves of garlic.
- Roast at high temperature at 200 Celsius for about 20 to 25 minutes or until the aubergines are soft.
- After roasting let the vegetables cool down and peel the skin off the aubergines and the bell peppers. Peel also the garlic.
- Chop up the aubergines , the bell peppers and the roasted garlic and place them in a bowl.
- Add the walnuts, the chopped spring onions, salt , olive oil and the greek yoghurt.
- Mix until well combined. For the best taste let the dip rest in the fridge for 30 minutes and after serve on toast with fresh tomatoes on the side.
- ENJOY!
