SIDES
Eggplant Dip Da Dip
Eggplant has such a creamy yet deep smoky flavor to it. This is a perfectly healthy dip that all can enjoy for a quick snack to nibble on while watching your favorite series or devoured during game night!
HERO INGREDIENT
Eggplant

Eggplants aren’t really vegetables. They are berries, which is interesting, considering other fruits are commonly mistaken for vegetables, like tomatoes.

4-6
SERVES
20 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

2 eggplants - about 500 grams 

2 tablespoons lemon juice

¼ cup extra-virgin olive oil

¼ cup crumbled feta cheese

1 tablespoon sour cream

½ cup finely chopped red onion

½  small yellow capsicum, finely chopped

2 tablespoons chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

¼ teaspoon cayenne pepper, or to taste

¼ teaspoon sugar

¼ teaspoon salt

Handful pomegranate seeds

Method

1. Place the oven rack about 15cm away from heat source and preheat on highest temperature you have.

2. Place the eggplants in the pan with foil and poke a few holes all over it to vent steam. Broil the eggplant, turning it every 5 minutes, until the skin is charred. A trick I use to know when it is done is to insert a knife into the dense flesh near the stem; it should go in easily if done well. This takes about 10 - 15 minutes. Transfer to a cutting board when it is cool enough to handle.

3. While preparing the dip, place Arabic bread cut into triangles in the oven for about 5 minutes.

4. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, toss well with the lemon. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)

5. Stir in feta, sour cream onion, bell pepper, basil, parsley, cayenne pepper, sugar and salt. Sprinkle pomegranate seeds

Take note! This recipe uses the following:
CAYENNE PEPPER
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