Dips and Spreads <back to
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Aubergine Yogurt Dip
Ingredients
(makes approximately 1000-1300g of dip ):
• 1 large aubergine (eggplant)
• 1 medium capsicum(sweet pepper), any colour
• 3 medium tomatoes
• 2 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 large clove garlic, peeled and crushed
• 250g drained (4-5 hours) FreshYo yogurt
(or use 'Greek' FreshYo yogurt)
• Salt and freshly ground black pepper to taste
Place the vegetables on a tray under a hot grill for a few minutes until charred on the outside, turning as required.
Allow to cool, and then remove the charred skin before roughly slicing and draining the vegetables on absorbent kitchen paper.
Place in a food processor and add the remaining ingredients. Whiz for a few seconds until combined but not too smooth. Taste and adjust seasonings if necessary.
Transfer to a serving bowl and serve with toasted pita bread.
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Typical Nutritional Values
|
|||
| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
258
61 |
240
57 |
| Protein | % |
2
|
3
|
| Fat | % |
4
|
3
|
| Sat Fat | % |
1
|
1
|
| Carbohydrate | % |
4
|
5
|
| Sugar | % |
4
|
5
|
| Calcium | mg/100g |
50
|
59
|
| Sodium | mg/100g |
17
|
19
|
| Fibre | % |
0
|
0
|