Ingredients with Measurements:
- 2 medium eggplants
- 1 cup labneh (strained yogurt)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet.
3. Roast the eggplants for 30-40 minutes, or until the flesh is soft and the skin is charred.
4. Let the eggplants cool for a few minutes, then scoop out the flesh and discard the skin.
5. In a food processor or blender, combine the eggplant flesh, labneh, garlic, lemon juice, olive oil, salt, black pepper, cumin, and paprika. Blend until smooth.
6. Transfer the dip to a serving bowl and garnish with chopped parsley.
7. Serve with pita bread, crackers, or fresh vegetables.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
5. Temperature:
400°F
Serving size:
Makes about 2 cups of dip, serving size depends on how much each person eats.
Nutritional information:
Per serving (1/4 cup):
Calories: 70
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 260mg
Carbohydrates: 5g
Fiber: 2g
Sugar: 3g
Protein: 3g
Substitutions for ingredients:
- Greek yogurt can be used instead of labneh.
- Lime juice can be used instead of lemon juice.
- Parsley can be substituted with cilantro or mint.
Variations:
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Top with chopped nuts or seeds for crunch.
- Add a pinch of chili flakes for heat.
Tips and tricks:
- Make sure to char the eggplant skin well to get a smoky flavor.
- If the dip is too thick, add a little water or olive oil to thin it out.
- The dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The dip can be served cold or at room temperature. If you prefer it warm, microwave it for a few seconds or heat it in a saucepan over low heat.
Presentation ideas:
Serve the dip in a shallow bowl with a drizzle of olive oil and a sprinkle of paprika on top. Garnish with fresh herbs or chopped nuts.
Garnishes:
Chopped parsley, cilantro, mint, nuts, seeds, paprika, olive oil.
Pairings:
Pita bread, crackers, fresh vegetables (carrots, cucumbers, bell peppers), olives, hummus.
Suggested side dishes:
Grilled chicken, lamb kebabs, roasted vegetables, tabbouleh salad.
Troubleshooting advice:
If the dip is too thick, add a little water or olive oil to thin it out. If it's too thin, add more labneh or yogurt.
Food safety advice:
Make sure to wash the eggplants well before roasting them. Store the dip in the refrigerator and discard any leftovers after 3 days.
Food history:
Labneh is a popular Middle Eastern dip made from strained yogurt. It's often served with pita bread and used as a spread or dip for vegetables.
Flavor profiles:
This dip has a smoky, creamy flavor with hints of garlic, lemon, and spices.
Serving suggestions:
Serve the dip as an appetizer or snack at a party or gathering. It's also great for a quick and easy lunch or dinner.
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Region: Middle Eastern