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.
– 4 aubergines
– 1 egg yolk
– sea salt
– 2 spoons of olive oil
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.