“Zesty, tangy dip to eat with bread or vegetable sticks. A recipe from my husband's grandmother: unbeatable for simplicity, economy and flavour.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
  2. Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
  3. Let the eggplant cool.
  4. Place the garlic in the foodprocessor bowl and process thoroughly.
  5. Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
  6. Add the lemon, oil, salt and a dash of pepper.
  7. Process again to your prefered consistency.
  8. Store in a tightly closed container.
  9. Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.

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