Eggplant Salad

"Easy dip! Serve with fresh vegetables or crackers. Cooking time is for baking of the eggplant."
 
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Ready In:
1hr 15mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Clean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft. When it has cooled, cut it open and scoop out the flesh, discarding the seeds.
  • Chop the flesh into cubes and place in a food processor. Add to the processor 1 small chopped onion and salt and pepper.
  • Add vinegar or lemon juice and olive oil.
  • Process all together until blended well.
  • Refrigerate.

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Reviews

  1. A very good, base recipe. I did add in a tablespoonful each of tahini and greek yoghurt because I nearly always do. ;-)
     
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