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    You are in: Home / Recipes / Easy Eggplant (Aubergine) Dip & Sandwich Spread Recipe
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    Easy Eggplant (Aubergine) Dip & Sandwich Spread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    Tish's Note:

    Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.

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    cups, a ...

    Units: US | Metric


    1. 1
      Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
    2. 2
      Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
    3. 3
      Cool the eggplant, cut in half and let drain.
    4. 4
      Remove the skin.
    5. 5
      Mash in tomatoes, avocados, garlic and spices to taste.
    6. 6
      For a thicker dip, add tahini.
    7. 7
      (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

    Ratings & Reviews:

    • on September 19, 2009


      It DOES make an excellent dip--it's kind of like a cross between baba ghanoush and guacamole! I used 3 cloves of garlic, then added a few shakes of cumin and a splash of lemon juice because it just felt like the right thing to do. I'm curious what else you put on the sandwich when you used it as a spread?

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Eggplant (Aubergine) Dip & Sandwich Spread

    Serving Size: 1 (877 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.4
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 10.3 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 11.1 g
    Sugars 5.8 g
    Protein 3.5 g

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