Tastiest eggplant dip with pickled lemon

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Recipe by Damaris Beems Course: Mezze, DipCuisine: Middle East
Servings

4

Preparation

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

Okay, there’s baba ganoush. That’s a fantastic dish of course. But then one day you make this dish. Because you want to make something different. And you take the first bite and you cannot believe what you just tasted. And not just you, but everyone who tastes a spoonful of it. Really, unbelievably tasty.

Ingredients

  • 4 eggplants

  • 0,5-1 pickled lemon

  • 3 cloves garlic

  • salt and pepper

  • little good olive oil

  • coriander for garnish

Cooking time

  • With a sharp knife, make notches all around in the eggplants. Put them in the oven at 200 degrees, for an hour. If you can dent the flesh well and feel that it is soft inside, they are ready.
    Then let them cool for a while, cut them in half and spoon out the flesh.
  • Cut the head and butt of the pickled lemon. Cut it roughly.
    Peel your garlic cloves.
  • And now you can mix everything in the food processor. First put in the half pickled lemon. After you have mixed everything, taste whether the other half should also be added. Season with salt and pepper and a string of good olive oil.
  • Garnish with the fresh coriander. Serve with bread.

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