Ingredients
- 2 small eggplants (around 500g) washed and dried
- 2 cloves garlic, crushed
- 1 onion, peeled and finely chopped
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon of ground cumin
- Juice of 1 lemon
- 3 tablespoons olive oil
- 3-4 tablespoons chopped parsley
- Salt and freshly ground black pepper
- Bake whole eggplants in the oven at 190 degrees C for 40-60 minutes until soft.
- While still hot, peel off the skin and mash the flesh with garlic, onion, tahini, cumin, lemon juice, and salt and pepper to taste.
- Blend well, then gradually beat in the olive oil to form a thick, smooth puree.
- Mix in the parsley and serve chilled.
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