Eggplant Dip - Aubergine En Canton

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.

3. 3

   While the eggplants cook, prepare your sauce.

4. 4

   Puree the garlic cloves with lemon juice and salt.

5. 5

   In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.

6. 6

   When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.

7. 7

   Slit down the middle and scoop pulp into a serving dish.

8. 8

   Discard the skins.

9. 9

   Cut the pulp coarsely and blend in the sauce.

10. 10

    Serve warm or cold.

11. 11

    *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.

* Per serving · 4 servings · Values may vary.