Garlic Eggplant Dip

5 ingredients
3 steps

Ingredients

  • 1 None small eggplant, halved
  • 1 clove garlic, roughly chopped
  • 2 tbsp lemon juice
  • 1 None spring onion, thinly sliced
  • 1 None medium carrot, cut into batons

Directions

  1. 1
    Preheat oven to 400°F. Line a baking tray with parchment paper.
  2. 2
    Place eggplant on tray and roast for 25 mins, or until softened. Let cool then scoop out flesh and transfer to a blender or food processor along with garlic and lemon juice. Puree until almost smooth. Add 1/2 the spring onion and season to taste.
  3. 3
    Sprinkle dip with remaining sliced onion. Serve with carrot batons.

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