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This eggplant dip always gets eaten super fast! Serve on pita bread or just eat it with a spoon. It tastes best if refrigerated overnight.
olive oil, for brushing
3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
- Preheat oven to 220 degrees C.
- Cut the stalks off the eggplants and slice them in half lengthwise. Brush all over with olive oil, then place them on an oiled baking tray. Bake 30 minutes or until tender.
- When cool enough to handle, scoop out the eggplant flesh with a spoon. Mash it in a bowl with the remaining ingredients and store in the refrigerator.
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