Thursday, January 3, 2013,12:36 AM
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PrintGREEK AUBERGINE DIP
Greek Aubergine Dip is such a luscious and mouth-watery dish that you can perfectly served to any visitor you have at home! Do not worry as this can be prepared in just a short period of time! Serve this dish while it’s hot so that you can satisfy your cravings!
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides do and cover with kitchen paper.
- Cook on Full for 8 - 9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the onion, garlic, vinegar, lemon juice and oil.
- Process to a smooth puree. Spoon into a large bowl and mix in the tomatoes. Pile into a serving dish and garnish with parsley, pepper rings and olives.
INGREDIENTS
- 750 grams aubergines (eggplants)
- 1 small onion, coarsely grated
- 2 garlic cloves, thinly sliced
- 1 tsp malt vinegar
- 1 tsp lemon juice
- 150 ml mild olive oil
- 2 large tomatoes, blanched, seed and coarsely chopped
- Parsley, green or red (bell) pepper rings and small black olives, to garnish
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