Roast Eggplant Dip

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 eggplant
• 1 lemon, juice and pulp of
• 1 garlic clove
• 3 tablespoons canola oil or 3 tablespoons sunflower oil
• 1/2 teaspoon salt
• pepper

Recipe

• 1 cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
• 2 roast the eggplant under the oven grill, at a medium distance. the skin should become blackened, a little flakey and hard. this takes around 15 minutes.
• 3 let the eggplant cool.
• 4 place the garlic in the foodprocessor bowl and process thoroughly.
• 5 using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
• 6 add the lemon, oil, salt and a dash of pepper.
• 7 process again to your prefered consistency.
• 8 store in a tightly closed container.
• 9 note: for a large eggplant take a large clove of garlic and a large lemon. if the lemons aren't juicy, use 2 lemons.