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Eggplant yoghurt appetizer
An appetizer of eggplant in yogurt will be in demand at any feast, and it will also perfectly complement breakfast. Eggplants are especially good on circles of tomatoes!
How to cook Eggplant yoghurt appetizer
Step 1
Lubricate the eggplants with vegetable oil, prick with a fork, place in an oven preheated to 180 * and bake for 15-20 minutes.
Step 2
While the eggplants are baking, heat the cumin, coriander, and black pepper in a dry frying pan. Next, we shift the spices into a mortar and grind.
Step 3
Crush the peeled garlic and rub together with spices. We take out the pulp from ready-made eggplants with a spoon, add spices and beat in a blender. Add yogurt, olive oil, salt.
Step 4
Serve on toasted toast, topped with nuts and herbs.
Eggplant yoghurt appetizer - FAQ About Ingredients, Baking Time and Storage
Yes, Greek yogurt works well as a substitute for regular yogurt, offering a thicker texture and tangier flavor.
The dip can be stored in an airtight container in the fridge for up to 3 days. Stir well before serving.
For a vegan version, replace yogurt with dairy-free yogurt and omit the honey if used. Ensure all other ingredients are plant-based.
Yes, a food processor works well for blending the ingredients into a smooth consistency.
Serve with pita bread, fresh veggies, crackers, or as a spread for sandwiches and wraps.
Freezing is not recommended, as yogurt may separate and the texture will change upon thawing.
Add a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce to increase the heat.
Yes, grilling the eggplant adds a smoky flavor. Cook until tender, then proceed with the recipe.
Serve with cucumber slices, bell pepper strips, or celery sticks for a low-carb alternative to toast.
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