This garlic aubergine yogurt dip is so easy to make!
Honestly, this garlic and Aubergine recipe is not the best looking dip in the world, but it is certainly one of the tastiest !
This Garlic yogurt and Aubergine dip has been a winner on several occasions and I’ve even had to put the recipe into print to give out, as I got tired of writing it down for folk. People are always a bit reluctant to try this weird looking concoction , then it is the first thing to leave the buffet table, with people reaching for the mints straight after !
The beauty of this recipe is that you should really make it around two days before you serve it, as the flavours infuse a lot more, and also it is so cheap to put together (around 50p, with a reduced Aubergine).
Garlic Aubergine yogurt Dip
YOU WILL NEED……
6 cloves of garlic (Yep !!!!)
Chopped dill to add extra colour and flavour optional
Chilli flakes to garnish
Pierce your aubergine and place into the oven on a high heat until it becomes soft and shrivelled like the picture.
When it has cooled, cut away the head and peel off the skin which you can discard.
Chop the flesh finely until it resembles a pile of mush, it will look awful, but trust me it WILL be worth it !
Chop the garlic up small and then crush it in a pestle and mortar, add some water (1/4 cup)and crush it as much as you can, the smell should be fab !.
Add the garlic and water to the yogurt and stir well, add the aubergine pulp, salt and chopped dill and stir it, cover and place it in the fridge. Again, try and make this a couple of days before the event, and when you serve this, sprinkle some Chilli flakes, dill or both on top, so it looks a wee bit pretty !.