Eggplant dip
15/4/2011
Prepare this dip ahead of time for an impressive last-minute appetiser.
Ingredients
| 1 | Eggplant |
| ½ cup | Breadcrumbs |
| 2 cloves | Garlic |
| 1 tbsp | Lemon juice |
| ½ | Red onion, chopped |
| ¼ cup | Parsley |
| 1 | Salt |
| ¼ cup | Extra virgin olive oil |
Directions
- 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.
Wine Match
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