Eggplant Dip

Name: Eggplant Dip
Ingredients: 2 lbs eggplants; 2 garlic cloves, sliced; 3 medium tomatoes, peeled deseeded and chopped; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1 tablespoon cilantro, chopped; 1 1/2 tablespoons olive oil; 3 tablespoons lemon juice

8 ingredients

11 steps

Ingredients

2 lbs eggplants
2 garlic cloves, sliced
3 medium tomatoes, peeled deseeded and chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 1/2 tablespoons olive oil
3 tablespoons lemon juice

Directions

1

Preheat oven to 425 degrees.
2

Cut slits in the eggplants and insert slices of garlic.
3

Bake in oven until skin is charred and blistered.
4

Remove from oven and leave to cool.
5

Peel eggplant, squeeze out the juice and discard juices, then place in a bowl.
6

Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt.
7

Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick.
8

This takes about 15 minutes.
9

Pour off the excess oil.
10

Add lemon juice to the paste, to taste.
11

Serve warm or cool.