Capsicum and eggplant dip with yoghurt flatbread
Who doesn’t love a dip platter for summer entertaining? This smoky dip is full of the vibrant flavours of lemon and herbs – and with the easy-to-make yoghurt flatbread on the side, it’s guaranteed to impress.
Ingredients
Method
Ingredients
- 1 eggplant
- 2 red capsicums
- 1 garlic clove, crushed
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons Pams Olive Oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- ½ teaspoon smoked paprika
Yoghurt flatbread:
- 2 cups Pams Self-Raising Flour
- ½ teaspoon Pams Salt
- 2 cups thick Greek-style yoghurt
- 2 tablespoons Pams Olive Oil
Method
- To prepare the dip, prick the eggplant all over with a knife. Place the eggplant and whole capsicums on a preheated barbecue over medium heat and cook for 15 minutes, or until the skin is charred and blistered and the eggplant is very soft. Turn frequently during cooking. Alternatively, roast in the oven at 220°C (200°C fan forced) for 40-45 minutes, or until soft and charred. Remove from the heat and set aside to cool.
- Cut the eggplant in half, scoop out the flesh. Chop the flesh finely then place into a bowl. Peel the capsicums, remove the seeds, finely chop the flesh. Add the flesh to the bowl with the garlic, lemon zest and juice, olive oil, parsley, mint and smoked paprika. Mix to combine, season well and set aside.
- To prepare the flatbread, place the flour, salt and yoghurt into a large bowl. Knead together, adding a little water if necessary to form a soft dough.
- Divide the dough into 12 equal portions. Roll out between two layers of baking paper into circles approximately 3mm thick.
- Heat a frying pan or barbecue flat plate over medium heat. Brush lightly with the oil and cook for 1-2 minutes on each side, or until they are lightly blistered and puffed up. Place the flatbreads in a clean tea towel to keep warm while the remaining breads are cooking.
- Serve warm flatbreads with the dip.