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🍳 Creamy Eggplant Dip

230 kcal · 30 min · 4 servings

Ingredients

• 3 large eggplants (1 kg)
• 1 small onion
• 3 garlic cloves
• lemon juice
• salt
• 0.5 cup olive oil
• white pepper
• 2 tsp finely chopped parsley
• tomatoes (chopped small)
• parsley

Instructions

1. 1. Rinse the eggplants under running water and pat them dry with a kitchen towel.
2. 2. Pierce the skin of the eggplants several times with a fork to allow steam to escape.
3. 3. Preheat the oven to 200 degrees Celsius.
4. 4. Place the eggplants on a baking sheet and roast them in the oven until the skin blisters and becomes wrinkled.
5. 5. Check the cooking time by gently pressing the eggplants; they should be soft inside.
6. 6. Remove the eggplants from the oven and let them cool completely.
7. 7. Peel off the browned skin from the eggplants and cut off the hard stem base.
8. 8. Cut the soft flesh into rough chunks.
9. 9. Puree the flesh in a blender or mash it finely with a fork.
10. 10. Peel an onion and grate it finely using a grater.
11. 11. Press two garlic cloves through a garlic press.
12. 12. Finely chop fresh parsley.
13. 13. Add the grated onion, pressed garlic, and chopped parsley to the eggplant mixture.
14. 14. Stir in olive oil gradually until the mixture has a creamy consistency.
15. 15. Season the cream with the juice of half a lemon.
16. 16. Salt and pepper the cream to your taste.
17. 17. Cover the bowl and place it in the refrigerator for a few minutes to cool down.
18. 18. Take the cream out of the refrigerator and stir it well again before serving.
19. 19. Cut a tomato into small pieces.
20. 20. Serve the eggplant cream with the tomato pieces and garnish with fresh parsley leaves.

Nutrition per serving

• kcal: 230
• Protein: 3 g · Fett/Fat: 20 g · Carbs: 14 g