Eggplant dip
Description
Eggplant dip goes well with almost any appetizer, except perhaps sweet dishes—they don't pair as nicely. Such dips are commonly served in restaurants and vegetarian cafes. This delicious, vitamin-rich eggplant dip will surely delight your guests and loved ones! Be sure to give it a try :) It's very easy to prepare and can be stored in the refrigerator for about 2–3 days. Serve the sauce with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Wash the eggplants and cut them in half. Make deep cuts in the eggplant flesh with a knife. Season with salt and pepper, and drizzle with 1-2 tablespoons of olive oil.
- 2
Step 2
Bake the eggplants in a preheated oven at 180 degrees for about an hour.
- 3
Step 3
Place the sesame seeds in a blender and pour the remaining olive oil over them.
- 4
Step 4
You'll end up with sesame paste :) Store it in the refrigerator (you can use it as a salad dressing), but for now we only need 2 tablespoons.
- 5
Step 5
Take the eggplants out of the oven.
- 6
Step 6
Scoop out the flesh with a tablespoon and place it into a blender.
- 7
Step 7
Add 2 tablespoons of sesame paste to the eggplant pulp and beat well. You can optionally season with salt and pepper again. Add lemon juice. Your eggplant dip is ready! :)