Smoky eggplant dip

Photography by Chris Chen

Whet your appetite with this beautiful an versatile Turkish-inspired dip.

Preparation Time
15 minutes

Cooking Time
20 minutes

Ingredients
    1.2 kg (about 3) eggplants, trimmed
    280g (1 cup) Greek-style yoghurt
    80ml (1/3 cup) extra virgin olive oil
    2 cloves garlic, crushed
    1 lemon, juiced
    1 tbs finely chopped flat-leaf parsley

Method
Preheat a barbecue or chargrill pan to high. Cook eggplants, turning, for 20 minutes or until charred all over and soft in the centre. Place in a large bowl and leave for 20 minutes or until cool enough to handle.

Peel blackened skin and discard. Place eggplants in a colander over a bowl and drain for 20 minutes to remove excess liquid.

Place eggplants in a large bowl and mash with a fork or potato masher. Add yoghurt, oil, garlic, lemon juice and parsley, stir well to combine and season with salt and pepper. Makes 3 cups.

Tips: Dip will keep in an airtight container in the fridge for up to 2 days. Serve dip with Turkish bread. Allow an extra 40 minutes for the eggplant to cool and drain.

From Turkey: Recipes and tales from the road by Leanne Kitchen (Murdoch Books, $70).

MasterChef - March 2011
Recipe by Leanne Kitchen