Ingredients

The following ingredients have 4 Servings
  • 700 gms – 1.5 lbs. eggplant
  • 1 garlic clove
  • 1 tbsp basil leaves
  • 1 tbsp mint leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 pinch chilli powder (optional)
  • Salt to taste

Instruction

  • Heat the oven to 190°C – 375°F.
  • Place eggplants onto a baking sheet lined with baking paper and prick in several places using a fork. This helps the steam escape while the eggplants roast.
  • Roast the eggplants 25 to 30 minutes, or until very soft. Let them cool for 10 to 15 minutes until easily handled.
  • Peel the eggplants, drain the excess liquid and put them in a blender together with all the other ingredients.
  • Blend well and serve at room temperature on bread or use as a dip.