Ethiopian Eggplant Dip Recipe by Blue Nile
Served with mountain bread, the smoky eggplant flavour of Blue Nile's Ethiopian eggplant dip is the perfect way to start your evening.
Ingredients
- 2 large eggplants (1 kg each)
- 1 onion, finely chopped
- 1½ tbsp extra-virgin olive oil, plus extra to serve
- 3 garlic cloves, crushed with a mortar and pestle
- 1½ tsp ground turmeric
- 1 tbsp plain yoghurt
- 1 long green chilli, finely chopped
- Pinch of hot paprika, torn coriander and mountain bread (see note), to serve
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