Eggplant (Aubergine) Dip

"A quicker version than most"
 
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Ready In:
17mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Score the eggplant and bake in the microwave for 12 minutes.
  • Cool eggplant and split open.
  • Discard skin and seeds.
  • Scoop out all the flesh into a food processor.
  • Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
  • Process until creamy.
  • Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
  • Serve with toasted, seasoned pita pieces.

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Reviews

  1. Easy, quick and yummy! I chose to use lemon juice. One can easily miss that it's one or the other (lemon OR vinegar).
     
  2. It's so tasty and so easy to make, my husband and I were immediately addicted. We like so much we had it continuously for 3 nights as appetizer.
     
  3. It is a good recipe. 10 minutes in the microwave was a bit much for our eggplant; check it after about 5 minutes. Don't get burned! Great flavor.
     
  4. For some reason this dip reminded me of bananas. I assume that was the wine vinegar. The garlic gives it a bit of bite but in the best possible way. Even my toddler enjoyed it, dipping pieces of gherkin.
     
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