2-4tablespoonslemon juice- or to tastemore for a tarter taste, less for more subtlety.
1/2teaspoonsmoked paprika
Salt and Pepper to season
Instructions
Drizzle the eggplant and onion with some extra virgin olive oil-EVOO and bake at 200C/400 F for 35-40 minutes. Cover with a lid and allow to steam and soften a little while cooling for the last 10 minutes.
Blitz the onion and egg plant mixture, along with the water, garlic and paprika until smooth and creamy (or leave a little textured if desired.)
Add remaining ingredients and blitz or blend until well combined. Season with salt and pepper.
Serve drizzled with a little EVOO on top and sprinkle with some additional paprika and fresh parsley.
Variations
To make this vegan/dairy free, simply omit the yoghurt and add some additional water.
Egg plant can be replaced with zucchini.
To Serve
Use as a dip or spread and serve with your favourite low carb crackers or vegetable crudites.
It's delicious when combined with Middle Eastern flavours such as Dukkah, flatbreads, etc.
Use in poke bowls, food bowls and breakfast bowls or as an accompaniment to vegetables such as Moroccan Roasted Cauliflower.