Simple Aubergine (Eggplant) Dip |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Low fat, tasty and quick! I needed to use up the aubergine from my fridge, so I improvised this recipe. It tasted so good that I di not even used any extra seasoning! Serve it as a dip or spread for sandwiches / toasts. Also great on butterfly chicken breast ( or toast ) topped with cheese and grilled. Ingredients:
1 aubergine (eggplant) |
2 tablespoons tomato paste |
1 -2 spring onion |
lemon juice |
salt and black pepper (optional) |
Directions:
1. Preheat oven to 190°C.
2. Cut the aubergine in half and cook it in the oven for about 50 minutes.
3. Once the aubergine is cool, scrape out the flesh and blend it in a food processor with all the other ingredients.
4. Serve it as a dip or spread for sandwiches. Also great on butterfly chicken breast (or on a toast ) topped with cheese and grilled.
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