← All recipes

🍽️ Creamy Romanian Eggplant Dip

89 kcal · 30 min · 4 servings

Creamy Romanian Eggplant Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the eggplants under running water.
  2. 2. Cut the eggplants in half lengthwise.
  3. 3. Poke the cut sides several times with a fork.
  4. 4. Generously sprinkle salt on the cut sides.
  5. 5. Let the eggplants rest for about 30 minutes.
  6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  7. 7. Pat the eggplants dry with a kitchen towel.
  8. 8. Place the eggplants on a baking sheet lined with parchment paper.
  9. 9. Bake the eggplants in the oven for about 45 minutes.
  10. 10. Cut the onion in half in the meantime.
  11. 11. Remove the skin from the onion.
  12. 12. Dice the onion into fine cubes.
  13. 13. Cut the lemon in half.
  14. 14. Squeeze the juice out of the lemon.
  15. 15. Carefully take the baked eggplants out of the oven.
  16. 16. Let the eggplants cool down for a short moment.
  17. 17. Scoop the soft flesh out of the eggplant skins.
  18. 18. Finely chop the flesh on a cutting board.
  19. 19. Place the chopped flesh into a bowl.
  20. 20. Add the diced onion to the bowl.
  21. 21. Add the yogurt to the mixture.
  22. 22. Mix all ingredients well together.
  23. 23. Season the cream with salt to taste.
  24. 24. Season the cream with pepper to taste.
  25. 25. Add the lemon juice to the cream.
  26. 26. Serve the spread as desired.

Nutrition per serving