Prepare this dip ahead of time for an impressive last-minute appetiser.
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|1 tbsp||Lemon juice|
|½||Red onion, chopped|
|¼ cup||Extra virgin olive oil|
- Prick eggplant several times with a fork, then barbecue or grill until completely tender. Allow to cool slightly, then scrape out flesh into a bowl.
- Place eggplant flesh in a blender or food processor with breadcrumbs, garlic, lemon juice, onion, parsley and salt. Process until smooth.
- With the motor running, drizzle in olive oil until you have smooth dip.
- Refrigerate until required.