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NAZKHATUN
Aubergine Dip
Aubergine Dip
One of the countless aubergine dips popular throughout the Middle East and the Balkans.
Serve with bread and pickles.
3 large aubergines
300 ml (½ pint) yogurt
22.5 ml (½ tablespoons) pomegranate juice or lemon juice or 10 ml (2 teaspoons) concentrated pomegranate syrup
2.5 ml (½ teaspoon) salt
5 ml (1 teaspoon) dried mint
50 g (2 oz) toasted almonds, finely chopped
Garnish
30 ml (2 tablespoons) parsley or tarragon, finely chopped
3 large aubergines
300 ml (½ pint) yogurt
22.5 ml (½ tablespoons) pomegranate juice or lemon juice or 10 ml (2 teaspoons) concentrated pomegranate syrup
2.5 ml (½ teaspoon) salt
5 ml (1 teaspoon) dried mint
50 g (2 oz) toasted almonds, finely chopped
Garnish
30 ml (2 tablespoons) parsley or tarragon, finely chopped
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