Greek Aubergine Dip

Greek Aubergine Dip

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Servings: 4
Calories: 233

Ingredients
 

  • 2 1/4 lb aubergines
  • 1 medium-sized onion
  • 2 small green peppers
  • 1 green chilli pepper optional
  • 1 lemon
  • 1/2 clove garlic
  • 5 tbsp Greek yoghurt
  • pinch caster sugar
  • 4 tbsp extra-virgin olive oil
  • salt and pepper

garnish with:

  • Kalamata olives

serve with:

  • pitta bread

Instructions

  • Preheat the oven to 400°F (200°C) mark 6.
  • Slice off the ends of the aubergines, peel them and cut lengthwise in half. Cover a baking sheet with foil and place the aubergines on it, cut sides uppermost. Bake in the middle of the oven for 30 minutes or until tender.
  • Meanwhile, peel and chop the onion very finely. Remove the stalk, seeds and inner membrane of the green peppers and the chilli pepper if used. Chop these very finely also.
  • Fry the onion and peppers very slowly in 2 tbsp of the oil for about 10 minutes, stirring frequently, until soft but not at all browned.
  • Take the aubergines out of the oven when they are done and allow to cool for a few minutes before scooping out and discarding any seed-bearing sections with a spoon.
  • Cut the aubergines into small pieces, place in the food processor with the lemon juice, the remaining oil, the peeled garlic clove, yoghurt, 1/2 tsp salt and a pinch of sugar; process until very smooth.
  • Transfer this thick puree into a serving bowl, stir in the onion and pepper mixture and add a little more salt and freshly ground pepper. Chill for 30 minutes.
  • Garnish with black olives. Serve with pitta bread.
Calories: 233 kcal
Carbohydrates: 24 g
Protein: 6 g
Fat: 15g
Saturated Fat: 2 g
Cholesterol: 1 mg
Sodium: 53 mg
Potassium: 794 mg
Fiber: 10 g
Sugar: 13 g
Vitamin A: 286 IU
Vitamin C: 71 mg
Calcium: 64 mg
Iron: 1 mg
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