Eggplant Dip
Jenny Smith
Cook: 45min
Yield: 1 small pot
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
Ingredients
- 1 eggplant
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Juice from 1 lemon
- 1 tsp paprika
Method
- Grill eggplants until skins wrinkle and eggplant is soft on the inside. Rotate occasionally (approx 45 mins). Alternatively cook by rotating over an open flame
- Peel skin off and blend eggolant into a pulp in a blender
- Make a balsamic vinaigrette by whisking (or shaking) together vinegar and olive oil
- Mix together vinaigrette, lemon juice, eggplant pulp and paprika and you are done!
- Chill before serving. It is a great addition to a cheese board or even straight on vogels toast with avocado and tomato
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Keywords: Eggplant Dip, Eggplant, Dip