Tabbouch Dip (Eggplant and Yogurt Dip)

Eggplants must be prepared the day so start by washing the eggplants and removing the tops. Remove the skin of the eggplant leaving a few thin strips of skin around (like a zebra pattern) the skin adds texture to the dip. Cut the eggplant in half down the length and then in quarters so you have 4 boats and chop them into large cubes and place in a strainer.

Place the strainer over the sink and add a large handful of salt (this process helps to release their liquid for when you are frying the eggplant to stop it from absorbing too much oil). Place the strainer with the eggplants over a bowl and leave them uncovered overnight on the kitchen bench or in the fridge.

Heat up a medium sized frying pot, we love to use a wok here, and add about 2-3 cups of oil, once the oil is hot, reduce to a medium heat, and begin to fry the eggplants in small batches until they are a golden colour on the outside and soft on the inside. Place the fried eggplants in a colander to strain any excess oil further. Allow the eggplants to strain for atleast 2 hours.

To prepare the yogurt, place the garlic and salt in a mortar and pestle and crush before transferring to a mixing bowl. Add the yogurt, using a wooden spoon and beat the yogurt with the garlic and salt mixture. Once combined add 1 1/2 tablespoon of crushed dried mint and combine with the yogurt. Taste to determine if more salt or garlic is preferred.

Once the eggplant has strained tear them slightly with your fingers into the yogurt mixture, and then combine until you have a thick and textured dip. Garnish the dip with dried mint and serve along side the fried bread crackers.