Eggplant Dip

Monday, August 01, 2011

Eggplant Dip

2 Eggplants, about 1 pound total, washed
1/4 cup of lemon juice
1/4 cup of less of Olive Oil
1/4 cup of chopped parsley
2 cloves of Garlic Crushed
Black Pepper
Serve With Melba Toast or Crudites.
1 tablespoon of Tahini, before pureeing, optional

Preheat the oven To 400ºF. Put the eggplants on a baking sheet and bake for 40 minutes, until soft. Remove from the oven and leave until completely cols. Remove the stalks from the eggplants. Puree the eggplants in a processor with the lemon juice, oil and parsley and garlic, or chop the eggplants very finely by hand and mash and mix with the other ingredients. Season to taste. Serve the dip of individual plates, garnished with parsley, lemon wedges and extra oil or spoon it into a small bowl and garnish before serving with Melba Toast.
(Eggplant is good grilled , until charred all over- 20 - 30 minutes. Scrape off the skin. Rinse and then follow the recipe above. Serves 8
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