EGGPLANT DIP

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EGGPLANT DIP

Preparation time : 15 minutes, Total cooking time: 30 Minutes, Makes 4 cups

It would not be complete without this one menu for relaxed barbecue in the garden.

INGREDIENTS:

  • 3 large eggplant
  • 1 clove garlic, crushed
  • 1/3 cup tahini (sesame paste)
  • 1/4 cup lemon juices

INSTRUCTION:


  1. Preheat oven to moderate 180 degree Celsius. Line an oven tray with aluminium foil. Cut eggplant in half lengthways; place cut side down on prepared tray. Bake 30 minutes or until soft. Remove from oven; cool.
  2.  Scrape eggplant flesh from the skin. Place in food processor bowl with garlic, tahini and juices, Using pulse action, press button 1 minute or until just smooth.
  3.  Transfer eggplant mixture to a serving bowl. Cover and refrigerate until required. Allow to come to room temperature before serving. Serve with fresh vegetables, such as carrot sticks, celery sticks, slices of cucumber, asparagus ot tiny radishes.