Blue Nile's Ethiopian eggplant dip

AT A GLANCE

  • Serves 4 people

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

  • 2 (1 kg each) large eggplants
  • 1 onion, finely chopped
  • 1½ tbsp extra-virgin olive oil, plus extra to serve
  • 3 garlic cloves, crushed with a mortar and pestle
  • 1½ tsp ground turmeric
  • 1 tbsp plain yoghurt
  • 1 long green chilli, finely chopped
  • Pinch of hot paprika, torn coriander and mountain bread (see note), to serve
01   Preheat oven to 220C. Place eggplant on a baking tray lined with foil and roast until blackened (50 minutes to 1 hour). Set aside until cool enough to handle (15-20 minutes), then halve lengthways and scoop out flesh (discard skin).
02   Meanwhile, sauté onion in olive oil in a large frying pan over medium heat until lightly golden (6-8 minutes). Add garlic and stir until fragrant (1 minute). Add eggplant and turmeric, stir until excess moisture has evaporated (2-3 minutes), then remove from heat and cool (10-15 minutes).
03   Blend eggplant mixture and yoghurt in a food processor until almost smooth and season to taste. Spoon into a serving dish, drizzle with olive oil, scatter with green chilli, hot paprika and coriander, and serve with mountain bread.
NoteMountain bread is available from supermarkets and delicatessens.

Topics:

DIP, EGGPLANT, FARE EXCHANGE, EGGPLANT, HEALTHY, GARLIC

Recipe:

BLUE NILE AFRICAN CUISINE , CAFE

Photography:

JOHN PAUL URIZAR

Styling:

AIMEE JONES

FEATURED IN

Mar 2017

Mar 2017

View Full Site