Eggplant and Yogurt Dip
Ingredients
- 500 grams strained or whipped yogurt
- 3 grilled and chopped eggplants
- 2 large garlic cloves
- 5-6 tablespoons chopped walnuts
- 4-5 tablespoons fried onions (chippy and without extra oil)
- 1 teaspoon dried mint
- 1 teaspoon dried parsley or a bit of fresh chopped parsley
- Salt to taste
- A little olive oil
- A little paprika
Preparation
Sauté a little paprika in olive oil until fragrant.
Combine all ingredients in a bowl and mix well.
Serve the dip immediately or chill before serving.
Notes
Ensure fried onions are chippy and free of excess oil for best texture.
Parsley can be substituted with fresh chopped parsley if preferred.
