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Eggplant Dip with Jewelled Topping

Eggplant Dip with Jewelled Topping
151
calories
Calories
15 min.
Preparation
55 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
5 cups medium Eggplant
2 Garlic cloves
1 tablespoon olive oil
5 tablespoons lemon juice
salt
freshly ground peppers
½ pomegranate (seeds)
parsley (to garnish)
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Preparation steps

1
Prick the aubergines several times with a fork and place on a baking tray lined with baking paper.
2
Bake in a pre-heated oven (200°) 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.