Eggplant Dip(or Aubergine salad)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 513.9
- Total Fat: 29.8 g
- Cholesterol: 3.8 mg
- Sodium: 4,750.5 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 24.2 g
- Protein: 10.3 g
View full nutritional breakdown of Eggplant Dip(or Aubergine salad) calories by ingredient
Introduction
I practically made my mom make it for a whole week this summer when I visited. The dip can be eaten spread on good crusty bread. I like it spread on a pita triangle with a slice of tomato on top. I practically made my mom make it for a whole week this summer when I visited. The dip can be eaten spread on good crusty bread. I like it spread on a pita triangle with a slice of tomato on top.Number of Servings: 1
Ingredients
-
2 large eggplants
4-6 tbsp. olive oil, or to taste
2-3 tsp. salt, or to taste
1/4 of an onion, or to taste
*optional : 1 or 2 table spoons of home made mayonnaise .
Tips
If you want to keep some of the eggplant puree for later, do not add salt, oil and onion. Freeze in a container or a plastic bag and defrost at a later time
Directions
1. Wash and then pierce eggplants with a fork.
2. Place eggplants onto hot grill. Grill for 1o minutes or so and turn on the other side and grill for 10 minutes or so until skin is charred and brittle.
3. Place eggplants in a covered container so as to steam and soften the skin. It becomes easier to peel that way.
4. Cut in half and scoop out flesh... The eggplant at this point is soft and can be easily pureed. Use a wooden cleaver to chop and macerate the eggplant to a fine consistency.
Even though tempting and easier, I don’t recommend using a food processor because it will ruin this dish.
5. Place mashed eggplant into a bowl and add 1 TBS of oil at a time and mix using a wooden spoon to incorporate until all the oil is used up. If you think the eggplants need a bit more oil, add more, a little at a time (just like you would do with homemade mayonnaise). Add salt to taste and a little minced onion
6. Before serving, if you want, you can drizzle a bit of extra olive oil on top of the salad
or
Add 1 or 2 tbsp. of homemade mayonnaise;
7. Serve with sliced fresh bread, pita chips, etc... and sliced tomatoes on top.
Serving Size: 1 saucer or small bowl
Number of Servings: 1
Recipe submitted by SparkPeople user DIANA802.
2. Place eggplants onto hot grill. Grill for 1o minutes or so and turn on the other side and grill for 10 minutes or so until skin is charred and brittle.
3. Place eggplants in a covered container so as to steam and soften the skin. It becomes easier to peel that way.
4. Cut in half and scoop out flesh... The eggplant at this point is soft and can be easily pureed. Use a wooden cleaver to chop and macerate the eggplant to a fine consistency.
Even though tempting and easier, I don’t recommend using a food processor because it will ruin this dish.
5. Place mashed eggplant into a bowl and add 1 TBS of oil at a time and mix using a wooden spoon to incorporate until all the oil is used up. If you think the eggplants need a bit more oil, add more, a little at a time (just like you would do with homemade mayonnaise). Add salt to taste and a little minced onion
6. Before serving, if you want, you can drizzle a bit of extra olive oil on top of the salad
or
Add 1 or 2 tbsp. of homemade mayonnaise;
7. Serve with sliced fresh bread, pita chips, etc... and sliced tomatoes on top.
Serving Size: 1 saucer or small bowl
Number of Servings: 1
Recipe submitted by SparkPeople user DIANA802.
Member Ratings For This Recipe
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