Description
A recipe for eggplant dip.
Ingredients
Scale
- 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
Instructions
- 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