The texture is this dip makes a nice change from the numerous smooth dips available. If you make too much save for dinner the next night - it's delicious served over grilled lamb or white fish.
Grill eggplant under griller, turning occasionally, until skin is blackened and insides are soft. Remove skin and dice insides. Drain any excess liquid from the eggplant.
Dry roast unpeeled garlic cloves over a medium heat for approximately 5 minutes or until soft. Squeeze out insides into a mortar and mash with the olive oil and sea salt.
Place all ingredients into a bowl and combine well.
Note: Eggplants belong to the nightshade family. Oriental medicine suggests that while sensitive and allergic individuals many react adversely to over consumption of eggplant, with symptoms including light headedness and the inability to concentrate, stressed individuals who concentration deeply at work and need to lighten up may benefit from eating more of it!
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Sauce/Condiment, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 203 kj |
| Calories | 49 kcal |
| Fat | 3.3 g |
| Saturated Fat | 0.4 g |
| Total Carbohydrate | 2.5 g |
| Total Protein | 1.2 g |
| Fibre | 2.2 g |
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