1 large eggplant, pierced all over with a fork
1 fat clove garlic, minced
1/2 tsp salt
2 tbsp Greek yogurt
juice of 1/2 lemon
Preheat oven to 400 degrees.
Tightly wrap up the eggplant in a large piece of tin foil. Place in oven and bake for about 1 hr, until super soft.
eggplant has finished baking, carefully remove from the tin foil and
scoop out the soft flesh with a spoon into a blender. Discard skin. Add
the minced garlic, salt and lemon juice and blend until smooth. Stir in
Pour dip into a bowl and place in the fridge to chill for 1 hr until serving. Dip will thicken up slightly as it cools.
active time ~ 10 minutes
total time ~ 2.5 hours