Ezme dip with yoghurt

side dish · ⏱ 35 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: milk

v5 · rb0e705f985 20260727Z1751 60 ml olive oil 200 g greek-style yoghurt salt to taste 🔥 preheat a griddle pan to high heat prepare the vegetables by cutting the shallots in half and arranging the garlic, chilli, and tomatoes 🌀 mix the shallots, garlic, chilli, tomatoes and olive oil 🍳 ⏱ 2 min grill the shallots until softened and charred 🍳 ⏱ 5 min grill the chilli and garlic until skins are blistered and blackened, turning often 🍳 ⏱ 10 min grill the tomatoes until softened and blistered ⏳ cool the grilled vegetables on a board 🔪 peel off and discard the chilli, garlic and tomato skins, then finely chop the vegetables 🌀 stir in tomato paste and pomegranate molasses, then mix in toasted walnuts, mint, and parsley and all remaining olive oil except what was used ⏳ season with 1/2 teaspoon salt, then set aside 🍽 spread the yoghurt on a platter and make a well in the centre 🍽 spoon the ezme dip on top of the yoghurt and serve Ezme Yoghurt Dip 🥗 2 pieces banana shallot 6 pieces garlic 5 pieces red chilli 6 pieces plum tomato 1 tbsp tomato paste 2½ tbsp pomegranate molasses 20 g walnut 25 g mint leaf 20 g parsley leaf banana shallot, garlic, red chilli, plum tomato salt
http://flowcooking.food/en-us/recipe/479/ezme-dip-with-yoghurt/