Eggplant Dip
Published on
September 26, 2018
(Updated December 4th, 2023)
in
•
Appetizers
A recipe for eggplant dip.
The dip has just 7 ingredients, including eggplant, garlic, extra virgin olive oil, lemon juice and the spices salt, pepper and garam masala.
This is a bulk portion that’s refrigerated and can be enjoyed many times later.
The eggplant is cut in half and brushed with some of the oil and put on a baking tray and then put in the oven for 15 minutes.
When preparing the garlic, a tip to prepare all the garlic cloves is to add them to a jar of boiling water for one minute, then remove and let cool, making them easier to peel.
The cloves are then added to the tray, then it’s cooked for a further 15 minutes.
The eggplant and garlic are left to cool down, then the flesh is scraped from inside the eggplant, adding it to a blender, discarding the skin, then the garlic is also added.
With the remaining extra virgin olive oil, add to the blender along with lemon juice and the spices and then blend on a medium setting for 1 minute, or until smooth.
After blending, the dip is refrigerated until cold, then served.
This eggplant dip goes great with naan bread, corn chips or crackers.
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Description
A recipe for eggplant dip.
- 2 eggplants
- 1 cup extra virgin olive oil
- 2 heads of garlic
- Juice from 1 lemon
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garam masala
- Heat an oven to 215°C. Meanwhile, line a baking pan with baking paper. Cut the eggplant in half vertically and using about 3 tablespoons of oil, brush on to the cut side of the eggplant using a plastic brush if you have one or otherwise simply with your fingers, then place the eggplant cut side down on the baking pan and bake for 15 minutes.
- Cut the base of the garlic head and break off and separate the cloves within. Add boiling water to a jar and put the garlic in for 1 minute, then remove and let cool. The cloves will be easier to remove from their skin. Scatter the cloves on the pan with the eggplant and return to the oven for 15 minutes. Remove baking pan from the oven and let cool for 10 minutes.
- Scrape the flesh from the eggplant into a blender, discarding the skin. Add garlic cloves, remaining oil, lemon juice, salt, pepper and garam masala. Process on a medium setting for 1 minute or until a smooth consistency. Empty the dip from the blender into a serving bowl, covering with cling wrap or otherwise into a container. Refrigerate for 20 minutes or until cold, then serve or keep some for later.
Nutrition
- Serving Size: 15
- Calories: 105