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Not the most visually appealing, but so delicious that it is forgiven. This dip is not roasted as intensely as, for example, baba ghanoush, so it remains mild and pleasant. Serve it as a side dish with meat or vegetarian dishes, or simply enjoy it on a piece of bread.
Slice the eggplant lengthwise and score the cut surface in a grid pattern without cutting through the skin. Lightly salt it and drizzle with some olive oil.
Aubergine
Salt
Olive oil, extra virgin
Steps 2
60 Mins
Roast the eggplant either in the oven at 175 degrees Celsius or on the edge of the grill under a cover (indirect heat) for about 1 hour.
Steps 3
5 Mins
Scoop out the flesh from the skins and place it in a bowl. Add tomato paste, salt, pressed or chopped garlic, sugar, and squeezed lemon juice. Then mix everything thoroughly with a fork or in a food processor if making a larger batch.
Add the oil last and season with salt and pepper to taste.
Tomato puree
Salt
Garlic, clove
Sugar
Lemon, squeezed juice
Olive oil, extra virgin
Steps 4
2 Mins
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