Blue Nile's Ethiopian eggplant dip


"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW

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To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

2 (1 kg each) large eggplants 1 onion, finely chopped 1½ tbsp extra-virgin olive oil, plus extra to serve 3 garlic cloves, crushed with a mortar and pestle 1½ tsp ground turmeric 1 tbsp plain yoghurt 1 long green chilli, finely chopped Pinch of hot paprika, torn coriander and mountain bread (see note), to serve

Method

  • 01
  • Preheat oven to 220C. Place eggplant on a baking tray lined with foil and roast until blackened (50 minutes to 1 hour). Set aside until cool enough to handle (15-20 minutes), then halve lengthways and scoop out flesh (discard skin).
  • 02
  • Meanwhile, sauté onion in olive oil in a large frying pan over medium heat until lightly golden (6-8 minutes). Add garlic and stir until fragrant (1 minute). Add eggplant and turmeric, stir until excess moisture has evaporated (2-3 minutes), then remove from heat and cool (10-15 minutes).
  • 03
  • Blend eggplant mixture and yoghurt in a food processor until almost smooth and season to taste. Spoon into a serving dish, drizzle with olive oil, scatter with green chilli, hot paprika and coriander, and serve with mountain bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Mountain bread is available from supermarkets and delicatessens.

Featured in

Mar 2017

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