Spiced Eggplant Dip
Ingredients
- 1 eggplant;
- 1 clove garlic;
- ½ bunch parsley;
- ½ green chili;
- 2 tablespoons of olive oil;
- ½ lemon;
- ½ teaspoon of paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon of mayonnaise - optional.
Cooking
Make a few punctures in eggplant with a fork or knife. Place the vegetable on a baking sheet and bake at 180 ° C for 45 minutes. Cool it down.
Chop garlic and parsley. Remove the seeds from the chilli and chop the pepper into small pieces. Cut the eggplant in half and spoon to scrape the pulp.
Blend the eggplant pulp, garlic, parsley, chili, butter, lemon juice, paprika, salt and pepper to a smooth consistency.
If desired, add mayonnaise and mix thoroughly. Serve a dip with tortillas or salty crackers.
