Eggplant Yogurt Dip

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	40 mins
Total Time	50 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the aubergines briefly and prick one side several times with a sharp knife. Cook in the oven at 200-220 degrees on a baking sheet lined with baking paper for about 30-40 minutes.
When the eggplants are nice and soft, take them out of the oven and let them cool down briefly.
After cooling, slit the aubergines open and spoon out the pulp with a spoon and place on a cutting board. Chop the pulp with a knife until you get a puree. Put the puree in a bowl and squeeze the garlic clove.
Add the sweet sauce and a little salt and stir together. If you like, you can sprinkle some dried mint over it.
The dip goes well with Adana kebab, lamb skewers or on toasted flatbread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.