Roasted eggplant dip recipe
- 1 large eggplant
- 1 lemon, juiced
- 3 garlic cloves
- 1 spanish onion
- ½ cup parsley
- 4 slices bread
- olive oil
Preheat oven to 180°C.
Cut the eggplant in half and place on a baking tray, cut side up. Bake in the oven until the eggplant is brown and soft.
Remove from the oven and allow to cool for five minutes before peeling back the skin of the eggplant from the soft flesh.
Please the eggplant flesh, along with all the other ingredients except the olive oil into a food processor.
Puree for 60 seconds before drizzling in the olive oil. You’ll need to add the olive oil slowly and add just enough to bring all the ingredients together into a thick paste.
Serve with bread or crackers.
- This dip definitely gets better the longer you leave it. The onion and garlic is very sharp after you’ve just made the dip. I try to make this the day before I need it, so the flavours have mellowed a little.
- I love to use a little of this dip in place of butter on sandwiches. With the help of a little roasted eggplant dip, a boring cheese sandwich is transformed into something really delicious.
- This recipes was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.