Turkish Roasted Eggplant Dip

Turkish Roasted Eggplant Dip

A traditional smoky appetizer with yogurt and garlic, using CEREN Roasted Eggplant.

Ingredients

  • 2 cups CEREN Roasted Eggplant (drained)
  • 1 cup strained yogurt (Greek yogurt works too)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Salt, to taste
  • Fresh parsley and chili flakes for garnish

Instructions

Prepare base: Place CEREN Roasted Eggplant in a bowl. Mash lightly with a fork.

Mix: Stir in yogurt, garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.

Chill: Refrigerate for 30 minutes to let flavors meld.

Serve: Garnish with parsley and chili flakes. Serve with pita bread or fresh vegetables as a meze.