Smoky eggplant dip
- 2 eggplants (800g)
- oil spray
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/2 lemon, juice
- 1 ripe tomato, diced
- 2 teaspoons Tuscan or Moroccan seasoning
- 3 tablespoons chopped fresh parsley or coriander
Total fat 7g
Saturated fat 1g
Dietary fibre 3g
- Pierce eggplants’ skin and spray with oil. Cook under a hot grill until skin is crispy and flesh collapses. When cool discard skin and chop flesh.
- Mix flesh with olive oil, garlic and lemon juice. Use a stick blender or food processor to process until smooth. Add tomato, seasoning and parsley. Season to taste. Serve chilled.
Make it gluten free: Use gluten-free seasoning.
- Once you have made up this dip, it is important to taste and then adjust the seasoning. Check seasoning again before serving.
- This dip is best eaten within 4 hours of making.
Hanu de Jong
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