Eggplant Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 m. Eggplant (s)
- 60 ml lemon juice
- 60 g sesame paste (tahini)
- 2 clove (s) garlic, possibly more to taste
- salt and pepper
- olive oil
- Parsley, chopped
- Olives, black
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, prick several times with a fork and bake in the oven at 30 - 40 degrees until they are very soft.
- Peel off / remove the peel or halve the aubergines and pull out the soft pulp and puree. Add all the ingredients, the olive oil only gradually and only as much as is needed to make the mixture creamy. Season to taste and leave to rest in the refrigerator overnight, then season again if necessary.
- Garnish with olives and parsley before serving.
- This goes well with warm flatbread or pita bread.
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