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This spread is like the Hungarian version of baba ghanoush. Sarah Copeland loves it on bread with thinly sliced raw red onions. Slideshow: Party Dip Recipes 

Sarah Copeland
September 2013

Gallery

Credit: © Anders Schonnemann

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.

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  • Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.

Serve With

Toasted peasant bread, thinly sliced red onion and squash blossoms.

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