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For the Roasted Eggplant and Pickle Dip Sauce, mix Berrak Roasted Eggplant and strained yoghurt thoroughly. Place it on a serving plate, drizzle olive oil on it, sprinkle finely chopped Berrak Lightly Salted Gherkins and serve.
Enjoy sharing! Berrak's "Roasted Eggplant and Pickle Dip Sauce" and "Roasted Pepper and Labneh Dip Sauce" recipes, prepared with the unique flavors of roasted vegetables, are ideal for you to share and enjoy spending time together.
We recommend you try this sauce, in which roasted eggplant meets yoghurt and roasted peppers are blended with labneh, with crackers, snacks such as breadsticks and grissini, crispy breads or vegetables. It will be indispensable for pleasant conversations and sharing. Enjoy your meal!
What you need
Ingredients
Step by step
2 stepsPreparation
Berrak
Products used in this recipe
Berrak Lightly Salted Pickled Gherkins
Berrak Extra Virgin Olive Oil
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Ingredients
- Half a jar of Berrak Roasted Eggplant
- 3 tablespoons of strained yogurt
- 2-3 Berrak Lightly Salted Pickled Gherkins
- 1 tablespoon Berrak Extra Virgin Olive Oil
- Half a jar of Berrak Roasted Peppers
- 2 tablespoons of labneh cheese
- 1 tablespoon olive oil
Preparation
- For the Roasted Eggplant and Pickle Dip Sauce, mix Berrak Roasted Eggplant and strained yoghurt thoroughly. Place it on a serving plate, drizzle olive oil on it, sprinkle finely chopped Berrak Lightly Salted Gherkins and serve.
- For the Roasted Pepper and Labneh Dip Sauce, crush the Berrak Roasted Pepper, labneh cheese and olive oil in a blender and turn it into a sauce.