Aubergine Dip With Crudites

Recipe By:
Lolita
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  • Yield 4 Servings
  • Level Medium

Simple appetizer made from abergine.
 

Ingredients

  • 1 large aubergine (eggplant)
  • 1 spring onion (scallion), very finely chopped
  • 1 small garlic clove, crushed
  • 2 large ripe tomatoes, skinned, seeded and chopped
  • 45 ml/3 tablespoon olive oil
  • Lemon juice, to taste
  • Salt and freshly ground black pepper
  • 15 ml/1 tablespoon chopped fresh parsley
  • 2 carrots, cut into matchsticks
  • 1/4 cucumber, cut into matchsticks
  • 1 red (bell) pepper, cut into thin strips
  • 16 whole tiny button mushrooms
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Directions

  1. 1. Preheat the grill (broiler). Grill (broil) the aubergine for about 15 minutes, turning occasionally, until the stein blackens and the flesh feels soft when squeezed.
  2. 2. When cool enough to handle, peel off the stein and discard, then chop the flesh finely and place in a bowl.
  3. 3. Add the spring onion, garlic and tomatoes and mix well.
  4. 4. Add the oil, a drop or two at a time, stirring briskly with a wooden spoon after each addition, until the mixture is glistening but still quite thick. Add lemon juice, salt and pepper to taste.
  5. 5. Spoon the mixture into small pots and sprinkle with parsley. Chill until ready to serve. Arrange the prepared vegetables around and serve very cold.