Turkish eggplant and yogurt dip | Reader's Digest Australia
Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy...
Ingredients
- 3 eggplant, about 700 g in total
- 2 large cloves garlic
- ¼ cup (25 g) ground almonds
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- ⅔ cup (160 g) Greek–style yogurt
- ⅓ cup (40 g) pitted black olives, roughly chopped
- salt and pepper
- 3 zucchini
- 3 stalks celery
- ½ cauliflower, broken into large florets
- 4 pieces of wholemeal pita bread
- ¼ teaspoon paprika
- 4 black olives, halved and pitted
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