Eggplant Dip recipe
Eggplant dip is similar in texture to the popular artichoke dip. It is easy to make and perfect as a party snack with a few pita chips or veggies.
Serves 8
Ingredients:
- 1 medium-size eggplant
- 2 cloves of garlic
- Small bunch of dill
- 2 tbsp mayo
- Salt/pepper
Directions:
1. Wrap the eggplant tightly in tinfoil and bake at 350F directly on the rack for an hour (eggplant has to get completely cooked and soft).
2. Unwrap carefully and let it cool off.
3. Scoop out the inside of the eggplant and mash in a bowl
4. Peel the garlic and press with a garlic press (or chop finely); add to the bowl.
5. Chop the dill and add to the bowl.
6. Add 2 tablespoons of mayo to the bowl. I do not recommend using light mayo, but rather reducing the amount of the regular mayo if you like.
7. Mix everything well. You can also use a food processor instead of a bowl for smoother dip texture.
You can buy pita breads at your local grocer, cut them in quarters and bake on a cookie sheet while the eggplant is cooking (you only need 10 minutes). Once baked, cover the sheet with a towel to keep the bread warm. Serve these homemade pita chips with the eggplant dip. Enjoy!
