Sunday, December 1, 2013

EGGPLANT DIP WITH TOASTED PITA BREAD


I tried this recipe when I was at my sister’s place in Sydney and I was hooked. It’s a good starter for dinner parties or just when you’re friends are over.

You will need:
1 eggplant (you can use more depending how many people you are feeding but 1 feeds around 3 people)
1 tomato, diced
I clove of garlic, diced
2 lemon wedges
A tsp. of salt, sugar and cracked pepper
Pita bread
A sandwich press

Punch holes into the eggplant with a knife and bake in the oven for around 45 mins at 180 degrees (fan forced). In the mean time, dice up your tomato and garlic. Take out the eggplant and let it cool for a bit. Once it’s cooled, cut the eggplant in half and peel of the skin. Place the eggplant into a bowl and mash it with a knife. Add your diced tomato, garlic, lemon juice and the salt, sugar and crack pepper. Mix until well combined. You can add more lemon juice, salt, sugar or cracked pepper until your taste buds are satisfied. Then place your pita bread into a sandwich press and press until its nice and crisp. Once crisp, snap them into pieces, like so.

Enjoy! xxx







The eggplant dip doesn't look so appealing here with the dark lighting but it is very delicious, I guarantee! 

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