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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 1 |
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10-12 months Ingredients:
1 small eggplant |
2 teaspoons olive oil |
1/2 small onion, minced |
1/2 garlic clove, crushed (optional) |
2 teaspoons tomato puree |
Directions:
1. Pre-heat the oven to 400 deg F, 200 deg Celsius.
2. Bake the eggplant in a baking dish for one hour, then cool.
3. Halve the eggplant and scoop out the flesh, then chop well.
4. Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
5. Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
6. Stir in the eggplant and cook until the dip has thickened.
7. Serve warm.
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