Today i’m sharing an effortless but flavoursome eggplant recipe. This versatile vegetable is without a question, always in a bowl of other veggies and fruits on my kitchen table. This week, I decide to make this quick roasted eggplant dip. Full details below…
It’s nice to have a container of this in the fridge (it doesnt last long) but its basically like my hummus. I can add it as a side to roasted beetroot salad with feta, or this morning I spread it over rye crackers and topped with crumbled feta. You can have it in wraps, on toasted/grilled bread as an appetiser or as a dipping side sauce along with some lamb, chicken, pumpkin..whatever your main is!
Prep time: 5 minutes
Cook time: approximately 30 minutes in the oven
1 garlic clove
1 x long red chilli
small bunch of fresh dill
olive oil, salt and pepper
Preheat the oven to 200 degrees. Place the eggplants, tomatoes, garlic, chilli in a medium sized baking tray. Prick the eggplant skin with a fork. Drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 30 minutes or until the eggplant is super soft in the centre. Remove from the oven, allow to cool and then peel the eggplants, tomatoes and garlic clove. Transfer onto a large cutting board and roughly chop up all the ingredients together, add the chilli. They will be super soft and you’ll find they mix through together easily. Squeeze the juice of half a lemon in along with salt, pepper, and any extra olive oil. Transfer to a plate if serving straight away and top with fresh dill.