Eggplant (Aubergine) Dip

Recipe by kiwidutch
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READY IN: 17mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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