Eggplant (Aubergine) Dip

kiwidutch's Note:

A quicker version than most

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 12

• 1 large eggplant
• ¼ cup olive oil
• 2 garlic cloves , crushed
• 2 tablespoons wine vinegar
• 1 lemon, juice of
• chopped Italian parsley (for garnish)
• salt
• fresh ground pepper

Directions:

1. Score the eggplant and bake in the microwave for 12 minutes.
2. Cool eggplant and split open.
3. Discard skin and seeds.
4. Scoop out all the flesh into a food processor.
5. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
6. Process until creamy.
7. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
8. Serve with toasted, seasoned pita pieces.

Reviews

[Hot Pepper]

Easy, quick and yummy! I chose to use lemon juice. One can easily miss that it's one or the other (lemon OR vinegar).

[Chef #441489]

It's so tasty and so easy to make, my husband and I were immediately addicted. We like so much we had it continuously for 3 nights as appetizer.

[Rudy Rios]

It is a good recipe. 10 minutes in the microwave was a bit much for our eggplant; check it after about 5 minutes. Don't get burned! Great flavor.