Eggplant Dip

1. 1

   Preheat oven to 425 degrees.

2. 2

   Cut slits in the eggplants and insert slices of garlic.

3. 3

   Bake in oven until skin is charred and blistered.

4. 4

   Remove from oven and leave to cool.

5. 5

   Peel eggplant, squeeze out the juice and discard juices, then place in a bowl.

6. 6

   Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt.

7. 7

   Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick.

8. 8

   This takes about 15 minutes.

9. 9

   Pour off the excess oil.

10. 10

    Add lemon juice to the paste, to taste.

11. 11

    Serve warm or cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.