Eggplant Dip - Aubergine En Canton

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 large eggplants
• 4 garlic cloves
• 1/2 lemon, juice of
• 1 pinch salt
• 2 tablespoons anchovy paste
• 2 tablespoons chopped capers
• 1 teaspoon tomato paste (in tube) (optional)
• 1 bunch parsley, chopped
• 1/3 cup olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
• 3 while the eggplants cook, prepare your sauce.
• 4 puree the garlic cloves with lemon juice and salt.
• 5 in a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
• 6 when the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
• 7 slit down the middle and scoop pulp into a serving dish.
• 8 discard the skins.
• 9 cut the pulp coarsely and blend in the sauce.
• 10 serve warm or cold.
• 11 *an alternative serving style would be to have a small eggplant per person. each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.