Recipe by ElishevaH
Zesty, tangy dip to eat with bread or vegetable sticks. A recipe from my husband's grandmother: unbeatable for simplicity, economy and flavour.
Top Review by Gandalf The White
Made for PAC Fall 2011. Today, one can buy all kinds of complex and flavored eggplant dips, but the Master Recipe for them all looks like this family recipe. Yes, it's simple and economical, but it also has the taste of comfort food and love. We made ours using a toaster oven, rather than the full oven, to roast the eggplant -- cut down on the heat in the kitchen. Otherwise, we followed the recipe exactly. I would have preferred a little more heat in the dip, but my fiancee thought it was perfect, so you can adjust the recipe to your own taste.
Wonderful on crackers or flatbread, or as a dip for raw veggies. Perfect as part of a light lunch with soup & salad, or as a component of a small dishes (meze, tapas) type of meal.
In any case, when it's this easy (and inexpensive) to make, this will be in our fridge all the time ... and with flavor this good, it'll never stay around for long!
Thanks, ElishevaH, for posting!
- 1 eggplant
- 1 lemon, juice and pulp of
- 1 garlic clove
- 3 tablespoons canola oil or 3 tablespoons sunflower oil
- 1⁄2 teaspoon salt
Directions See How It's Made
- Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
- Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
- Let the eggplant cool.
- Place the garlic in the foodprocessor bowl and process thoroughly.
- Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
- Add the lemon, oil, salt and a dash of pepper.
- Process again to your prefered consistency.
- Store in a tightly closed container.
- Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.