Eggplant Cream Dip
From stellabg 14 years ago
- 60 minutes to make
- Serves 16
extra light, gluten-free, lactose-free super delicious eggplant pate or dip. Depends how you like it. It's great fat-free appetizer:)
Ingredients
- 4 round eggplants (large) shopping list
- 1 clove garlic shopping list
- 1 tbsp white tahini shopping list
- 1 tbsp balsamic vinegar shopping list
- 25 g of corn oil shopping list
- salt chili powder (I omit the last one) shopping list
How to make it
- Place the eggplants on the baking sheet covered with baking paper, brush with a little oil and cook in oven at 200 degrees for about 30 min., taking care to turn around from time to time by all sides. Once ready leave to cool.
- Remove the peel and divide into 4 parts.
- Remove the seeds inside with a teaspoon. Transfer the pulp into the food processor and add the rest of the ingredients, add the remaining oil and blend to reduce into puree consistancy.
- Transfer the cream into the serving dish or bowl, cover with a plastic wrap and refrigerate at least 1 hour.
- Sprinkle with some toasted sesam seeds right before serving if desired.
The Rating
Reviewed by 5 people-
I agree, sounds wonderful!
midgelet
in Whereabouts loved it
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~HELLO~
"5"FORK!!!!! Fantastic 'Taste Treat'~
I Love this recipe because I really
like Eggplant!
Thank-you so much for sharing~
~Photo' FLAGGED~
I hope that You will be my 'Food Friend'?
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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Good
hungrybear
in Miner loved it
Reviews & Comments 5
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