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LOCATION: Recipes >> Dips >> Eggplant Dip 04

Print this Recipe    Eggplant Dip 04

Romanian Eggplant Dip

1 large eggplant
4 spring onions (scallions), finely chopped
2 tablespoons good mayonnaise

Cook the whole eggplant over a naked gas or barbecue flame until
the flesh is fully cooked and the skin is charred and blistered,
allow to cool. OK, I know it's messy but please bear with me 'cos
the results are wonderful - you need that charred flavour in the
finished product. Carefully peel off the charred skin and mash
the pulp with the remaining ingredients Season to taste and chill
overnight.

Use as a dip or a sandwich spread.

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