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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Zesty, tangy dip to eat with bread or vegetable sticks. A recipe from my husband's grandmother: unbeatable for simplicity, economy and flavour. Ingredients:
1 eggplant |
1 lemon, juice and pulp of |
1 garlic clove |
3 tablespoons canola oil or 3 tablespoons sunflower oil |
1/2 teaspoon salt |
pepper |
Directions:
1. Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
2. Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
3. Let the eggplant cool.
4. Place the garlic in the foodprocessor bowl and process thoroughly.
5. Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
6. Add the lemon, oil, salt and a dash of pepper.
7. Process again to your prefered consistency.
8. Store in a tightly closed container.
9. Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.
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