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Roast eggplant and lemon dip

by Vee (follow)
http://hubgarden.com/profile/1458/
Easy (2652)      Vegetarian (1398)      Eggplant (71)      Dip (64)      Greek (35)      Condiment (17)      Antipasto (12)      Mezze (2)     



eggplant dip


A delicious blend of roast eggplant and tart lemon, this Greek dip works beautifully as a condiment alongside marinated olives and pita bread.

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Makes: 8-10 servings

Ingredients
1 large eggplant
3 tablespoons Virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 cloves garlic, peeled and crushed
red onion, coarsely chopped
1 tablespoons Balsamic vinegar
1 tablespoon salt
Pepper to taste
3 tablespoons flat-leaf parsley
Olive oil spray



Ingredients



Method
Preheat oven to 180C (fan-forced)
Using a fork, poke eggplant several times to vent and quicken the baking process.
Line baking tray with baking paper and spray lightly with oil.
Cut eggplant in half lengthways and place fleshy side downward onto baking tray.



Ingredients


Bake for 30-40 minutes, or until the skins appear charred and the eggplants seem to be collapsing.
Remove from oven and check that the eggplant has soften and caramelised.
Return to oven if necessary.

Remember: Bigger eggplants will require more time to bake through.

Once eggplant is finished baking remove from oven and allow to cool.



Ingredients


Add oil, garlic, onion, salt, lemon juice, parsley, and vinegar to food processor blend until garlic and oil is crushed.



Ingredients


Scoop out flesh of eggplant and place in food processor or blender.
Carefully pulse until the eggplant becomes paste-like in consistency.
Season to taste with pepper.



eggplant dip



Categories
#Condiment
#Greek
#Vegetarian
#Dip
#Mezze
#Antipasto
#Eggplant
#Easy
I like this Recipe - 10
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[ Submit a Comment ]
Looks great, can't wait to try this.
Hope you like it!
by Vee
Looks amazing! Definitely going to try this.
Thank you! Just watch the size of your garlic cloves. Mine was huge and the dip came out a bit too garlicky.
by Vee
I love garlic
by meggf
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