Capsicum and eggplant dip with yoghurt flatbread | New World
Who doesn’t love a dip platter for summer entertaining? This smoky dip is full of the vibrant flavours of lemon and herbs – and with the easy-to-make yoghurt flatbread on the side, it’s...
Ingredients
- 1 eggplant
- 2 red capsicums
- 1 garlic clove, crushed
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons Pams Olive Oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- ½ teaspoon smoked paprika
- 2 cups Pams Self-Raising Flour
- ½ teaspoon Pams Salt
- 2 cups thick Greek-style yoghurt
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