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Eggplant dip with jeweled topping
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 55 mins
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Eggplant is a great source if vitamins, minerals, and fiber. It helps with digestion, improves brain function, strengthens bone health, and more.
This is a great appetizer to serve alongside crackers, slices of bread, or even vegetables.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 5 cups medium Eggplant
- 2 garlic cloves
- 1 Tbsp olive oil
- 5 Tbsps lemon juice
- salt
- freshly ground peppers
- ½ Pomegranate seed
- parsley (to garnish)
Preparation steps
1.
Preheat oven to 200°F. Prick the eggplant several times with a fork and place on a baking tray lined with baking paper.
2.
Bake in a pre-heated oven for about 40 minutes until the skin wrinkles and the flesh is soft. Take out of the oven, skin, and leave to cool slightly. Then mash well with a fork. Peel the garlic and press on to the aubergine puree. Add oil and lemon juice and season well with salt and pepper.
3.
Serve scattered with the pomegranate seeds and garnished with parsley.
4.
Eat with flatbread.
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