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Photo of Roasted Eggplant Yoghurt Bruschetta by Pavana Bhat at BetterButter
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Roasted Eggplant Yoghurt Bruschetta

Dec-26-2016
Pavana Bhat
10 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Roasted Eggplant Yoghurt Bruschetta RECIPE

The only way I can eat eggplant is either Baingan Bharta or baba ganoush or any variation of baba ganoush. Roasted eggplant yogurt dip can be used as a dip as well as on a hot buttery bruschetta.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Middle Eastern
  • Roasting
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. 2 medium sized eggplants
  2. 4-5 cloves garlic
  3. 4 tbsp green garlic
  4. 1 tsp pepper
  5. 3/4th cup yoghurt
  6. 2 tbsp olive oil
  7. Pomegranate seeds
  8. Salt to taste
  9. Cheese spread
  10. Bread loaf

Instructions

  1. Brush the eggplant with oil, place it directly on the gas stove and roast for 10-12 mins, turning occasionally.
  2. Let it cool, place it in a bowl of water, peel off the burnt skin. Place the eggplant in another bowl and mash to get a smooth paste.
  3. Once the eggplant paste has cooled down, whisk in the yogurt, chopped green garlic, 2 tbsp olive oil and garlic cloves. Season with salt and pepper.
  4. Before serving roast the bread in oven or on a pan, apply cheese spread and a generous layer of eggplant mix and sprinkle pomegranate seeds, green garlic leaves/coriander.

Reviews (1)  

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Kanak Patel
Dec-27-2016
Kanak Patel   Dec-27-2016

A really beautiful picture..must taste yumm

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