Egg Plant Dip

This topic contains 5 replies, has 5 voices, and was last updated by  Marama 6 years, 12 months ago.

Viewing 6 posts - 1 through 6 (of 6 total)
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  • #68634

    Jackie2
    Participant
    Topics: 57
    Replies: 197

    1 medium eggplant(s)
    1 Tbsp olive oil
    2 1/2 Tbsp fresh lemon juice, or to taste
    2 clove(s) (medium) garlic clove(s), minced, or to taste
    1/2 tsp table salt, or more to taste
    1/4 tsp black pepper, freshly ground, or more to taste
    1 tsp lemon zest

    Instructions
    Preheat oven to 375°F.

    Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely.

    Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.

    #68655

    Lucylu
    Member
    Topics: 31
    Replies: 345

    Oooh yummy, I’m gonna make that now! Sounds delicious,I love slow cooked eggplant.

    #68674

    Thomas
    Member
    Topics: 71
    Replies: 605

    That sounds wonderful! Thank you for the receipt.
    I am going to try that one out for Christmas or New Years eve.

    cheers
    thomas

    #68808

    Thomas
    Member
    Topics: 71
    Replies: 605

    Love it!!! Great taste!
    thanks
    Thomas

    #75577

    CT
    Member
    Topics: 12
    Replies: 63

    Only just noticed this, sounds nice as I always have trouble thinking up what to do with egg plant/aubergine.

    #76773

    Marama
    Member
    Topics: 3
    Replies: 8

    Yummy, sounds so good. Hello lunch tomorrow.

Viewing 6 posts - 1 through 6 (of 6 total)

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