Eggplant Anchovy Dip

    Eggplant Anchovy Dip

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    Somewhere between eggplant dip and olive tapanade, this delicious dip is sure to impress. Serve with crackers at your next party.

    Serves: 6 

    • 4-5 medium eggplants
    • 6 cloves garlic, unpeeled
    • 3 anchovy fillets in oil
    • 12 pitted black olives
    • salt and pepper, to taste
    • pinch cayenne pepper
    • 2 egg yolks
    • 1 tablespoon mustard
    • 1 cup olive oil

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place the eggplants and unpeeled garlic in a steamer and steam for 40 minutes. Peel the eggplants and garlic and coarsely chop the eggplant.
    2. Place the eggplant and garlic in a food processor with the anchovies, olives, salt, pepper and cayenne. Puree. Transfer mixture to a bowl and stir in the egg yolks and mustard.
    3. While stirring, gradually pour in the olive oil. Store in the refrigerator until using.
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