EGGPLANT DIP
Make and share this Eggplant Dip recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 55m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Cut slits in the eggplants and insert slices of garlic.
- Bake in oven until skin is charred and blistered.
- Remove from oven and leave to cool.
- Peel eggplant, squeeze out the juice and discard juices, then place in a bowl.
- Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt.
- Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick.
- This takes about 15 minutes.
- Pour off the excess oil.
- Add lemon juice to the paste, to taste.
- Serve warm or cool.
Nutrition Facts : Calories 493, Fat 23.4, SaturatedFat 3.3, Sodium 42.3, Carbohydrate 73, Fiber 36.5, Sugar 32.5, Protein 13.5
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