Eggplant (Aubergine) Dip Recipe

Name: Eggplant (Aubergine) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (approx 1 pound); 3 garlic cloves, peeled; ½ teaspoon soy sauce, to taste; 1 cup fresh tomato, chopped; 1 teaspoon dried basil, crushed; 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 tablespoons minced green onions; 1 tablespoon minced fresh parsley; 1 tablespoon chopped fresh basil

Servings: persons

1 eggplant (approx 1 pound)
3 garlic cloves, peeled
½ teaspoon soy sauce, to taste
1 cup fresh tomato, chopped
1 teaspoon dried basil, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil

1
Cut the eggplant in half lengthwise.
2
Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
3
As the eggplant cools, gently squeeze out the excess liquid.
4
Use a spoon to scoop pulp from the skin; discard skin.
5
Place the pulp in a bowl and mash with a fork.
6
Using a garlic press, crush the garlic into the bowl.
7
Add all of the other ingredients and blend well.
8
Season to taste with salt and freshly ground pepper.
9
Cover and chill for at least 2 hours before serving.
10
Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
11
Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant (approx 1 pound), 3 garlic cloves, peeled, ½ teaspoon soy sauce, to taste, 1 cup fresh tomato, chopped, and more.

Yes, Eggplant (Aubergine) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant (Aubergine) Dip

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