Aubergine dip to accompany Lebanese-style dishes or to combine with meat.
Learn more about Elisa López
Ingredients6 portions
Preparation
Wash the aubergine and chop it with a knife or ice pick.
Place on the fire a baking rack, put the eggplant on the rack and turn it constantly for 35 to 40 minutes until it is completely burned.
Place the garlic in an aluminum and put also on the grid in which the eggplant will be roasted.
Leave the eggplant in a plastic bag for about 10 minutes.
When it can be touched with hands without burning, peel it by hand removing all the peels.
Blend all ingredients at medium speed except olive oil.
Add salt and pepper to your liking.
Add the olive oil at the time of serving.
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