Grilled Eggplant Organic Kefir Dip

Level up your dips with Probiotic Power!
By Babushka’s Kefir

Continue your Christmas decadence, but in a healthy new years way, with our probiotic boosted Grilled Eggplant Organic Kefir Dip! Loaded with nutrients and bursting with flavour, this creamy delight is your ticket to a nutritious feast!

This smoky, rich, and extra creamy eggplant dip is packed with flavour thanks to Babushka’s Organic Kefir. The potent probiotics make this dish great for your gut health and immunity!

Grilled Eggplant with Babushka’s Kefir

Grilled Eggplant with Babushka’s Kefir

0 from 0 votes
Course: AppetizerDifficulty: Easy
Serves

4

People
Prep Time

15

minutes

Ingredients

  • 2 2 small eggplants

  • 1 tablespoon 1 Babushka’s Kefir Organic Kefir Milk

  • 1/4 cup 1/4 hulled tahini paste

  • 1 1 lemon, juiced

  • 1 1 garlic clove, minced

  • 1 teaspoon 1 sumac

  • 1 teaspoon 1 Aleppo pepper or red pepper flakes

  • Kosher salt and black pepper, to taste

  • Garnish:
  • Extra virgin olive oil

  • Toasted pine nuts

  • Sumac or red pepper flakes

  • Cilantro

Method

  • Grill the eggplant. Turn a medium sized gas burner on medium heat. Place the eggplant directly over the flame. Using tongs, turn the eggplant every 4 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) Ensure the entire eggplant is charred. The eggplant should be deflated by the end.
  • Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained Push with a knife or a spoon to help drain.
  • Once the eggplant is cool to touch, peel the charred crispy skin off. It will slide right off if cooked enough, if not, continue charring until cooked through. Discard the skin and the stem.
  • Transfer the eggplant to a bowl, using a fork or masher to break into smaller pieces. Add Babushka’s Kefir Organic Kefir Milk, tahini paste, garlic, lemon juice, salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
  • Cover the mixture and chill in the fridge for 30 minutes to an hour.
  • To serve, transfer the mixture to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil, toasted pine nuts, cilantro and red pepper flakes. Serve with pita wedges and/por veggies of your choosing

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