EGGPLANT DIP

Eggplant Dip image

Make and share this Eggplant Dip recipe from Food.com.

Provided by Charlotte J

Time 55m

Yield 1 batch

Number Of Ingredients 8

Ingredients

2 lbs eggplants
2 garlic cloves, sliced
3 medium tomatoes, peeled deseeded and chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 1/2 tablespoons olive oil
3 tablespoons lemon juice

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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