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Eggplant Salad Dip

  • 3 large eggplants
  • 1 cup Greek yogurt 
  • 1 cup olive oil 
  • 2 cloves of garlic crushed 
  • 1/3 cup vinegar 
  • some capers 
  • chopped parsley 
  • salt to taste
​​​​​​​​​​​​​​Serves 4-6
Preparation: 10 min
Cooking time: 20 min


  1. Pinch eggplant with fork and bake in preheated 200°C oven for 10 min, till soft.
  2. Let cool and peel. 
  3. Chop into small pieces and add to blender with garlic, cucumber, olive oil and vinegar. 
  4. Remove from the blender into a bowl and mix in yogurt. 
  5. Garnish with capers and chopped parsley.
If you appreciate a more distinctive taste PHILIPPOS CLASSIC ​​​​​​​