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Aubergine Eggplant Dip

Veggie.Lover's picture
Ingredients
  Aubergines 1 1⁄2 Pound (3 Whole, 675 Gram)
  Hard boiled eggs 4 Medium
  Tomatoes 1⁄2 Pound, peeled, deseeded and quartered (225 Gram)
  Onion 1 Large, chopped
  Olive oil/A mixture of melted butter and olive oil 8 Fluid Ounce (225 Milliliter)
  Garlic 2 Clove (10 gm), peeled, finely chopped
  Sea salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Lemon 1⁄2 , juiced
  Tahini 2 Ounce (50 Gram, Sesame Seed Paste)
Directions

GETTING READY
1. Wash and pat dry the aubergines
2. Prick the aubergines with a fork
3. Preheat the oven to 400°F/200°C (Gas Mark 6)
4. Place the aubergines in the oven and bake till soft for 20-25 minutes.
5. Set aside till required

MAKING
6. Shell the eggs and then chop them
7. Peel the cooled eggplants by removing the skin. Reserve the pulp
8. In a blender bowl, tip in the aubergines pulp, tomatoes, eggs, onion, oil and garlic till mixed well
9. Season with salt and pepper
10. Tip in lemon juice and tahini

FINALIZING
11. Chill for one hour before serving

SERVING
12. Serve cold

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3133 Calories from Fat 2580

% Daily Value*

Total Fat 293 g450.8%

Saturated Fat 44.8 g223.9%

Trans Fat 0 g

Cholesterol 966.8 mg322.3%

Sodium 1883.8 mg78.5%

Total Carbohydrates 99 g33%

Dietary Fiber 35.7 g142.6%

Sugars 37.8 g

Protein 52 g103.9%

Vitamin A 69.3% Vitamin C 158.2%

Calcium 39.2% Iron 56.1%

*Based on a 2000 Calorie diet

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Aubergine Eggplant Dip Recipe