Turkish Eggplant Dip
Source: Paramount Citrus
Ingredients
Juice from 2 Paramount Citrus lemons
3 Medium eggplants
½ cup yogurt
3 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper to taste
Directions
• Preheat oven to 375°F.
• Juice two lemons with a citrus reamer or juicer; set aside.
• Bake eggplants on a lightly greased baking dish for 30 minutes until eggplants are tender.
• Let the eggplants cool and peel them.
• Mash eggplants with a fork.
• Add yogurt, garlic, olive oil and fresh lemon juice and mix well.
• Sprinkle with salt and pepper.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Appetizer Turkish Eggplant Dip
Rate this recipe
Your comments