Eggplant (Aubergine) Dip

Recipe by Julesong
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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the eggplant in half lengthwise.
  • Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
  • As the eggplant cools, gently squeeze out the excess liquid.
  • Use a spoon to scoop pulp from the skin; discard skin.
  • Place the pulp in a bowl and mash with a fork.
  • Using a garlic press, crush the garlic into the bowl.
  • Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
  • Cover and chill for at least 2 hours before serving.
  • Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
  • Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
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