Fast Eggplant Dip
Eggplant dip is a classic Middle Eastern recipe that can be served as a delicious appetizer or snack. The result is a rich and creamy dip that is perfect for sharing with friends and family. You can serve it with flatbread, raw vegetables, or crackers. Eggplant dip is not only tasty but also healthy, as it is low in calories and high in antioxidants and nutrients. It is a must-try dish for any food lover!
Preheat your oven to 400°F/200°C. Bake the eggplant for about an hour or until soft. Let it cool.
Skin the eggplant and add it to a food processor together with the mayo, garlic, lemon juice, and some salt. Process until smooth.
Serve with your favorite bread or veggies. Enjoy!
- Choose the right eggplant. The best eggplants for eggplant mayo dip are young and tender. Avoid eggplants that are old or have bruises.
- Poke the eggplant. Prick the eggplant all over with a fork before cooking it. This will help the eggplant cook evenly.
- You can add other ingredients to the dip, such as chopped tomatoes, cucumbers, or herbs.
- You can make the dip ahead of time and store it in the refrigerator.
- You can serve the dip with flat bread, vegetables, or crackers.
- Let the eggplant cool slightly before peeling it. This will help prevent the eggplant from sticking to the skin.
- Add the mayonnaise, and lemon juice to the eggplant while it is still warm. This will help to prevent the eggplant from becoming soggy.
Frequently Asked Questions
Yes, you can make eggplant dip without mayonnaise. You can use a vegan mayonnaise or another type of creamy dressing, such as Greek yogurt.
Yes, you can make eggplant dip ahead of time. Just be sure to store it in the refrigerator. The dip will keep for up to 3 days in the refrigerator.
You can add other ingredients to the dip, such as chopped tomatoes, cucumbers, or herbs. You can also add some spices, such as garlic powder, onion powder, or paprika.
There are a few reasons why your eggplant mayo dip might be watery. One possibility is that you didn't roast the eggplant long enough. Overcooked eggplant will be mushy and will not hold up well to the dip. Another possibility is that you added too much mayonnaise. Mayonnaise is liquidy, so adding too much will make the dip watery.