Roast Eggplant Dip

1. 1

   Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.

2. 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. 3

   Let the eggplant cool.

4. 4

   Place the garlic in the foodprocessor bowl and process thoroughly.

5. 5

   Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.

6. 6

   Add the lemon, oil, salt and a dash of pepper.

7. 7

   Process again to your prefered consistency.

8. 8

   Store in a tightly closed container.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.