Aubergine Dip

Serve as part of a "Meze" platter.  The subtle taste of the Aubergine is enhanced with garlic. Different than the better known Baba Ghanoush as it hasn't got tahini.

Serve 8

 

 

 

 

 

 

 

 

 

 

 

 

4  aubergines

1  slice of bread, crust removed

2  cups oil

1  small onion

2 cloves garlic

3 tbsp  lemon juice

1 tsp ground cumin

Salt and Pepper

 

 

  • Bake aubergine in preheated oven at 180C, until soft and the skin is shrivelled.

  • Peel and remove pips.

  • Chop the aubergine, the onion, the garlic and the bread in a food processor.

  • Place the chopped ingredients in a mixing bowl with a balloon whisk and beat in the oil, one drop at the time as for mayonnaise. Add lemon juice and salt and pepper to taste.

  • Keep refrigerated. Serve in a bowl or platter.

 

 

 

PS: Used extensively in the Mediterranean countries, aubergines are also called eggplant.

 

PS2: Look for smaller aubergines with shiny skin as these will be fresh and more tasty.

 

Serving suggestions:

  • As a dip with pita bread

  • As a starter with Greek salad and fresh crusty baguettes

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DIP DE BERENDJENA

Aubergine Dip Big.jpg