Middle Eastern Dip

Middle Eastern Dip

Serves 6

-        1 large eggplant (aubergine)

-        1 onion, unpeeled

-        2 cloves garlic, crushed

-        olive oil

-        2 tablespoons lemon juice

-        2 tablespoons chopped parsley

-        1/4 cup/60 g/2 oz sour cream

-        4 pieces lavash or pitta bread, cut into triangles

Cook eggplant and onion on a lightly oiled preheated hot barbecue grill, turning occasionally, for 20-30 minutes or until skins are charred and flesh is soft. Alternatively, bake at 200°C/400°F/Gas 6. Cool slightly. Peel. Chop roughly.

Place eggplant, onion, garlic, 1/4 cup/60 ml/2 fl oz oil and lemon juice in a food processor. Process until smooth. Mix in parsley and sour cream.

Brush bread with oil. Cook on barbecue or under a hot grill for 1-2 minutes each side or until crisp.

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