1 medium-sized eggplant
¼ cup fresh lemon juice
1 scant tsp salt
2 cloves garlic
1 ½ tsps olive oil
Directions:
Roast eggplant over a grill for 30-40 minutes. Alternatively, place in a hot oven (400 degrees F) and roast for around 45 minutes. Let cool enough to handle and peel off the skin. Add eggplant and all remaining ingredients into a food processor or blender. Texture will not be completely smooth. Serve at room temperature.
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