Easy Eggplant Dip
Need a quick dip but nothing in the fridge? If you’ve got an eggplant and a couple of pantry staples, you’ve got a brilliant babaganoush at your fingertips. Give your guests a drink, pop the eggplant on the barbie and you’ll have a delicious nibble in no time!
Ready in: 25 minutes Makes: 1 cup
1 large eggplant
1 tablespoon olive oil
2 cloves garlic, crushed
½ cup finely chopped parsley and mint leaves
1 tablespoon finely chopped preserved lemon or lime
juice of 1 lemon
salt and freshly ground black pepper
Preheat a lidded barbecue to 160°C.
Place the eggplant in the barbecue, close lid and cook for until the eggplant is very soft. Leave to cool.
Cut the eggplant lengthwise and scoop out all the flesh. Place the flesh in a food processor with the olive oil, garlic, herbs, preserved lemon and lemon juice. Season with salt and freshly ground black pepper.
Process until just combined, leaving the mixture a little chunky.
Serve with a selection of toasted pita, crackers, breadsticks and good friends.