Eggplant (Aubergine) Dip

Name: Eggplant (Aubergine) Dip
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 12 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 large eggplant; 0.25 cup olive oil; 2 garlic cloves; 2 tbsp apple cider vinegar; 1 lemon; chopped Italian parsley; salt; fresh ground pepper

Aubergine, apple cider vinegar and lemon come together in this Lebanese dip, baked in the oven. It comes to the table with toasted, seasoned pita pieces.

17 min · Serves 12 · Easy

Method

Start cooking mode

Time: Prep 5 min · Cook 12 min · 17 min total
Difficulty: easy

1
Score the eggplant and bake in the microwave for 12 minutes. Cool eggplant and split open.
12 min
2
Discard skin and seeds. Scoop out all the flesh into a food processor. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
3
Process until creamy. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
4
Serve with toasted, seasoned pita pieces.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.