Monday, November 28, 2011

Turkish Spread

1 eggplant, medium size
3-4 garlic cloves
1 lemon
1 cup yogurt
1-2 Tbsp mayo
1 Tsp ketchup
1 Tsp dijon mustard
1 Tsp olive oil
salt, pepper taste
black olives to decorate
3 cups water

Peel eggplant and cut it into 1/2 in squares. Chop garlic into large pieces. Squeeze lemon into water. Boil the water and cook the eggplant and garlic. Drain the water and discard it. Press with spoon to force all water out. Mash the eggplant and garlic together.

Add the rest of the ingredients and mix together. Put in a nice serving dish and decorate with black olives. You can also decorate with other colorful herbs or veggies, such as cherry tomatoes and chives.

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