Roast Eggplant Dip

Recipe by ElishevaH
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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