Imported from Instagram
Roasted Eggplant Yogurt Dip with Spiced Chickpeas
A Turkish-inspired vegetarian appetizer made with roasted eggplant folded into garlicky plain yogurt, topped with pan-fried chickpeas, chili oil, and parsley.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 eggplant (roasted; scoop out the inside and chop)
- 1.5 cup plain yogurt (whisked)
- 3 cloves garlic (crushed)
- salt (to taste, for the yogurt and chickpeas)
- boiled chickpeas (some; fry in a pan)
- black pepper (to taste, for the chickpeas)
- chili powder (to taste, for the chickpeas)
- chili oil (for garnish)
- parsley (for garnish)
Steps
- 1
Roast the eggplant. The source does not specify an oven temperature or roasting time.
- 2
Scoop the roasted eggplant flesh from the skin and chop it.
- 3
Whisk the plain yogurt in a bowl until smooth.
- 4
Add the crushed garlic and salt to the whisked yogurt, then mix.
- 5
Add the chopped eggplant to the yogurt mixture and mix well.
- 6
Fry the boiled chickpeas in a pan with salt, black pepper, and chili powder.
- 7
Spoon the chickpeas over the eggplant-yogurt mixture.
- 8
Garnish with chili oil and parsley, then serve.
Notes
The source does not specify the roasting temperature or time, the quantity of chickpeas, frying oil, seasoning amounts, or serving size. It also does not state whether the chickpeas should be fried in oil; use the source's unspecified pan-frying method as written.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →