Eggplant Dip/Sauce
Perfect to serve with a tapas table / plate or as a pasta sauce
Open in Cookpad AppSteps
- 1
Heat the olive oil in a large pot.
- 2
Add the onion, garlic and ginger and bring to simmer until onions are translucent.
- 3
Cut the eggplant in cubes. I left the skin on, optional to peel.
- 4
Add the eggplant, water and tomato.
- 5
Bring to simmer and cook for 10-15 minutes over moderate heat until the eggplant and ingredients is soft.
- 6
Add the herbs, tomato paste and spices.
- 7
Simmer uncovered for another 10-15 minutes.
- 8
Once softened, mash to contents in a dip consistency. I like to leave in some chucks, all up to you.
- 9
Add lemon juice and salt (to taste) and stir until well combined.
- 10
The dip is ready to be served (hot /cold) with fresh bread, crackers or add to your tapas / cheese plate.
- 11
The remaining sauce pour into jars and refrigerate for up to 2 weeks. Use as a veggie pasta sauce or add to any stew.
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