Name: Greek eggplant dip
Cook time: 45 min
Total time: 45 min
Ingredients: 2 large_piece (1kg) eggplants, unpeeled; 1 tablespoon coarse cooking salt (kosher salt); 1/4 cup (60ml) olive oil; 1/2 cup (140g) greek-style yogurt; 1 medium_piece (150g) white onion, grated coarsely; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 2 tablespoon lemon juice; 2 clove garlic, crushed

Ingredients

2 large_piece (1kg) eggplants, unpeeled

1 tablespoon coarse cooking salt (kosher salt)

1/4 cup (60ml) olive oil

1/2 cup (140g) greek-style yogurt

1 medium_piece (150g) white onion, grated coarsely

1/3 cup fresh flat-leaf parsley, coarsely chopped

2 tablespoon lemon juice

2 clove garlic, crushed

Method

1.Cut eggplant into 1cm (½-inch) slices. Place in colander, sprinkle with salt, stand 30 minutes. Rinse eggplant under cold water, drain on absorbent paper.

2.Preheat grill (broiler).

3.Brush both sides of eggplant with oil, grill, in batches, until browned both sides and tender. When cool enough to handle remove skin from eggplant.

4.Process eggplant with remaining ingredients until combined. Refrigerate 3 hours or overnight, season to taste.

Dip can be made three days ahead, store, covered, in the refrigerator
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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