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Ingredients
- 2 pcs Eggplant
- 1 tomatoes sliced
- 2 tablespoons olive oil
- 3 cloves Garlic whole and unpeeled
- 1/2 Onions sliced
- 1 red Chili Pepper (Fresh) whole
- 1 sprig Rosemary
- 2 sprigs Thyme
- 1/4 cup coconut yogurt
- pink salt to taste
- freshly ground Black pepper to taste
Pre-heat the oven to 180°C. Wrap the aubergine in tin foil. Toss tomato, garlic, onion and chili pepper with olive oil in a heat proof pan. Place the oven together with the aubergine and roast. The tomatoes will take about 30 minutes and the aubergina about 1 hour. Remove from the oven and transfer the tomatoes to a blender. Add coconut yogurt, salt and pepper. Once the aubergines are soft, remove from the oven and foil, cut in half and scoop out the 'meat' and add to the blender. Blend until smooth. Taste and adjust the seasoning. Store in the refrigerator until ready to serve. This dip is great party food and can be made ahead of time as the flavors will only get better if the have a chance to mature.