Eggplant Yogurt Dip

DippingPlatter Web Recipe


  • 1 large aubergine (eggplant)
  • 1 medium capsicum, any colour
  • 3 medium tomatoes
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 large clove garlic, peeled and crushed
  • salt and freshly ground black pepper 
  • 1 cup drained (4-5 hours) EasiYo Natural Yogurt  



  • Place the vegetables on a try under a hot grill for a few minutes until charred on the outside, turning as required. 
  • Allow to cool, 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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