Warm Pitta with Homemade Eggplant Dip & Sesame Yoghurt

November 24, 2021

Nothing beats the fresh, dreamy-creamy, taste of real homemade dips. This combo makes about 2 cups of dip,  and  1/2 cup sesame yoghurt. Both of which you will find endless uses for, in case you have any left-over, post dipping with the warm pitta bread.

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Ingredients for eggplant dip

1 large eggplant

3 cloves garlic, unpeeled

1 tbsp Plant-based Nuttelex (melted)

1 tin of chickpeas (drained)

2 tbsp white tahini

1 lemon (juiced & zested)

1/2 bunch of parsley, roughly chopped

salt & cracked black pepper

Ingredients for sesame yoghurt

1/2 cup greek yoghurt

2 tsp dukkah (available in supermarkets and middle eastern grocery stores)

2 tsp toasted sesame oil

Ingredients for the pita

4 small pita bread

1 tbsp Plant-based Nuttelex (melted)

1 tsp fresh oregano (chopped)


Method for eggplant dip

1Pre heat the oven to 200 C, Line a tray with baking paper

2Remove the stem from the end of eggplant

3Pierce the eggplant with a carving fork, thin sharp knife or cooking scissors to release the steam while cooking. Place on the prepared baking tray

4Wrap the cloves of unpeeled garlic in foil and place on the prepared baking tray with the eggplant

5Bake for 30 minutes or until eggplant is soft and cooked through. Remove from the oven, allow to cool then remove eggplant skin with a sharp knife and discard

6Melt the Nuttelex in a small saucepan

7When the eggplant and garlic are completely cool, transfer to a food processor and add melted Nuttelex, drained chickpeas, tahini, lemon juice and zest and flat leaf parsley

8Process to your preferred texture then check flavour. Season as desired then transfer to a serving bowl and serve with sesame yoghurt and warm pita

Method for sesame yoghurt

1Place yoghurt in a small bowl, drizzle with toasted sesame oil and top with a sprinkle of dukkah

Method for pita

1Preheat oven to 170 C, line a baking tray with baking paper

2Melt Nuttelex with chopped oregano then brush pita with melted Nuttelex, bake 5 mins to heat through, longer if you prefer crispy pita

3Remove from oven and serve warm