Easy Eggplant (Aubergine) Dip & Sandwich Spread

1. 1

   Pierce the eggplant with a fork first in a few places so it wont explode in the oven.

2. 2

   Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.

3. 3

   Cool the eggplant, cut in half and let drain.

4. 4

   Remove the skin.

5. 5

   Mash in tomatoes, avocados, garlic and spices to taste.

6. 6

   For a thicker dip, add tahini.

7. 7

   (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

* Per serving · 4 servings · Values may vary.

No additional tips available.