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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