Eggplant Dip or Spread

26/11/2013

 

2 eggplant cut into small cubes
1 onion cut into small pieces
3 cloves garlic
3 tablespoons extra virgin olive oil
1 tsp salt
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground cayenne pepper
3 tablespoons chopped parsley
1 lemon juice

Cut the onions and eggplant into cubes and place together with the garlic in a baking dish with a generous drizzle of extra virgin olive oil.

Bake for 20 minutes then take them out to stir. Put them back in the oven for another 20 minutes.

When cooked, blend until smooth and creamy.

Add the spices, mixing well.

Add parsley and lemon juice.

Best served chilled as a dip or spread with cold meat.

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