Eggplant (Aubergine) Dip Recipe #8005
A bit like baba ghannouj, this eggplant dip is flavourful and tasty!
by Julesong
1½ hours | 20 min prep
SERVES 6 -8 , 3 cups of dip
- 1 eggplant (approx 1 pound)
- 3 garlic cloves, peeled
- 1/2 teaspoon soy sauce, to taste
- 1 cup fresh tomato, chopped
- 1 teaspoon dried basil, crushed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh parsley
- 1 tablespoon chopped fresh basil
- Cut the eggplant in half lengthwise.
- Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
- As the eggplant cools, gently squeeze out the excess liquid.
- Use a spoon to scoop pulp from the skin; discard skin.
- Place the pulp in a bowl and mash with a fork.
- Using a garlic press, crush the garlic into the bowl.
- Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
- Cover and chill for at least 2 hours before serving.
- Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
- Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
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5 stars