Eggplant Dip

• 1 large eggplant (aubergine)
• 1 medium capsicum, any colour
• 3 medium tomatoes
• 2 Tbsp olive oil
• 4 Tbsp lemon juice
• 1 large clove garlic, peeled and crushed
• salt and freshly ground black pepper 
• 1 cup drained (4-5 hours) EasiYo Natural Yogurt  

Method

Place the vegetables on a tray under a hot grill for a few minutes until charred on the outside, turning as required. 

Allow to cool, then remove the charred skin before roughly slicing and draining the vegetables on absorbent kitchen paper.

Place in a food processor and add the remaining ingredients. 

Whiz for a few seconds until combined but not too smooth

Taste and adjust seasonings if necessary.

Transfer to a serving bowl and serve with toasted pita bread or carrot sticks.