Aubergines/Eggplant/melanzane are abundant in the Mediterranean. This was a favourite dip to make in summer.INGREDIENTS
I large aubergine
1 bunch of parsley - chopped
2 large garlic cloves, crushed
1 tbs breadcrumbs
Juice of 1/2 lemon
1/2 cup Olive Oil
Salt and pepper
METHOD
Set over to 200C for 1/2 hour
Make a cut in the aubergine and put on a grilling plate in the oven.
Put in the oven for about 1/2 hr when the inside should be soft and easy to spoon out
Put the pulp into a blender together with the rest of the ingredients until the mixture looks like a dense cream.
Leave in the fridge for a day and serve with a drizzle of olive oil and a garnish of basil
Darn....just got back from the farmers market; saw some eggplant and passed it up. Will try this soon it looks great~
ReplyDeleteDarn, I hope my comment doesn't go through twice, IE just shut your site down on me so I'm using Mozilla right now - I love your recipes and ideas so just nominated you for the Kreativ Blogger Award and linked to your site:) Just bought 2 eggplants at the FM today and this looks yummy!
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