in Recipes

Eggplant dip

updated

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Ingredients for 4 servings:

  • 2 large eggplants
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, very finely chopped
  • 4 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

with toasted white bread a poem

Preheat the oven to 180 degrees Celsius. Score the skin of the eggplant with a knife, taking care not to damage the flesh. Place it on baking paper and bake in the oven for 1 hour and 15 minutes. It should be soft. Then let the eggplant cool slightly. Halve it, scoop out the flesh with a spoon, and place it in a bowl. Gently mash the flesh with a fork. Gradually mix in the olive oil, garlic, and lemon juice. Season with salt and pepper and refrigerate. Serve with toasted white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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