Easy Afghan Recipe: Afghan Eggplant Dip Laghataq

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and similar in texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical while still providing a neutral flavor.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar offers acidity at a lower cost.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is more affordable and adds a fresh note.

Preheat oven to 500°F.

Cut eggplants in half and place on a baking sheet.

Cut onion in half and place on the baking sheet with the eggplant.

Place a whole head of garlic on the baking sheet.

Poke holes in the skin of the eggplant.

Spray eggplants and onion with olive oil.

Roast in the oven for about 20 minutes, checking to avoid burning.

While roasting, mix 1/4 cup yogurt and 1/4 cup sour cream in a bowl.

Add mint, dill, salt, and black pepper to the yogurt mixture and stir.

Add lemon juice to the yogurt mixture and stir again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens