Eggplant Dip - Aubergine En Canton

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READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
  • While the eggplants cook, prepare your sauce.
  • Puree the garlic cloves with lemon juice and salt.
  • In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
  • When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
  • Slit down the middle and scoop pulp into a serving dish.
  • Discard the skins.
  • Cut the pulp coarsely and blend in the sauce.
  • Serve warm or cold.
  • *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.
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