Grilled Aubergine Dip

After sailing (and eating) my way through the Mediterranean on our honeymoon, I have come back inspired! One day at lunch, we were served “eggplant goop”. Sounds tasty, right? There was actually an Italian name for this hummus like dip made from eggplant instead of chick peas, but we can’t remember what it was to save our lives. Do you know? Please comment if so!

1 large eggplant
1Tbsp. Olive oil + 2 drizzles worth
2 cloves garlic
1/4 cup nuts (pine or walnuts)
1 tsp. lemon zest
Juice of one lemon
1 tsp. paprika + a sprinkle for garnish
Salt & pepper to taste

1. Preheat grill to medium low heat. Drizzle eggplant with olive oil to thinly coat. Grill for 30 minutes while rotating frequently.
2. Cut up eggplant into 1 inch chunks and add to food processor. Add remaining ingredients and blend on high for 3 minutes or until smooth.
3. Transfer dip to a serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with veggies or other dippers.

One thought on “Grilled Aubergine Dip

  1. Pingback: Preserved grilled aubergine in vinegar. | Chocolate Spoon & The Camera

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