Marinades, Dressings & Dips

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Astro Original Greek Yogourt Plain 500g

Grilled Eggplant and Yogourt Dip

Yield: Makes 1½ cups.

1	eggplant	(450 g)
¾ cup	Astro Original Plain Greek yogourt
1	clove garlic, minced
1½ tsp	lemon juice
1 tsp	olive oil
½ tsp	salt
1 tbsp	chopped fresh parsley

Pierce eggplant all over with a fork. Place on a greased grill over medium heat; close lid and grill, turning once, until charred and wrinkled and flesh is softened, about 20 minutes. Let stand until cool enough to handle.
Slice eggplant open and scoop flesh into a bowl, discarding skin. Mash and let drain in fine-mesh sieve for 20 minutes.
In a bowl, combine yogourt, eggplant, garlic, lemon juice, oil and salt.
Refrigerate for 1 hour before serving. Garnish with parsley.

The Greek yogourt is a perfect choice for this dip thanks to its thick and creamy consistency.