Roasted aubergine dip is very easy to make and a very healthy starter. It’s a Romanian traditional dish, cooked mostly in the summer, when the aubergines are in season.
I’ve used 4 aubergines to make this dip.
Use a neutral tasting oil, like rapeseed or sunflower oil, instead of olive oil. You can also add a bit of garlic or half of chopped onion. It is a dish that is very easy to make, as it has only a few ingredients. It does take a lot of time to wait for the aubergines to roast, but it’s not very demanding. Also, you can store the roasted aubergines in the freezer and defrost them at a later date. They will keep their texture. If you decide you want to freeze them, don’t make the dip, but keep only the aubergines in the freezer. Defrost and make the dip when you want to have it.
– 4 aubergines
– 1 egg yolk
– sea salt
– 2 spoons of oil
Washed them and make small holes in them with a fork. Leave them in the oven at medium heat for about 1.5-2 hours, turning them from time to time.
After they are roasted, take them out of the oven and leave them to cool slightly. Removed the skin and pressed them to remove all the water. The dip will be watery if the aubergines still have water in them.
To make the dip, tip the aubergines in a bowl and add the yolk, salt and olive oil. The original recipe is with mayo, but there is no point in making mayo when it’s so much easier to mix them directly with the aubergines. Mix the aubergines with an electric mixer until the dip is smooth. You can also use a food processor if it’s more convenient.
Enjoy! Have you ever tried an aubergine dip like this one?