Dip eggplant with lemon

Dip eggplant with lemon
Dip eggplant with lemon Easy, Delicious dip with roasted aubergines, garlic and lemon. It fits well with baked pies Arab. From radicio.com.
4.0 stars rate, from 2 Chefs

Preparation time: 10 minutes | Cooking: 50 minutes | Total time: 60 minutes
Recipe for: 2 about mugs

Nutrition information per 1 tablespoon
Calories: 10 Calories | Fat: 0 g.

Flasks eggplants: 2 large (about 1 kilogram)
Grated garlic: 2 - 4 cloves (depending on your taste)
Juice lemon: 3 - 4 tablespoons
Salt: 1 teaspoon
Chopped parsley: 2 - 3 tablespoons

1. Put the aubergines in a pan with greaseproof paper and bake them 200 degrees until well softened (about 50 minutes). Take them out and let them cool a bit.
2. Pour the eggplant flesh into a bowl and add a little of the lemon juice. Melt them well with a fork. Add the salt, garlic and parsley. Stir and try. Add extra lemon and salt if needed.
3. Allow to cool and serve. It goes well with baked bread.

Prepared in 24 June 2014 by Luise

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