Eggplant Dip

Name: Eggplant Dip
Cook time: 45 min
Cuisine: Entrée & Finger Food
Ingredients: 1 eggplant 1/4 cup olive oil 2 tbsp balsamic vinegar Juice from 1 lemon 1 tsp paprika

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

Eggplant Dip

Ingredients

Method

Categories