Appetizer Eggplant Dip

(12 votes)

1 medium eggplant
1 tablespoon olive or other oil
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
1 clove garlic, minced
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts or toasted sesame seeds

Pierce eggplant in a few places with stainless-steel fork. Place on paper towel or microwaveproof plate. Microwave, uncovered, on High (100 percent) power until eggplant is tender and collapses, 5 to 7 minutes. Refrigerate 30 minutes.

When eggplant is cool, cut in half lengthwise; scoop out flesh. Discard skins. Place pulp in blender, food processor or electric mixer bowl. Add oil, lime juice, soy sauce, ginger, garlic, sugar and pepper. Puree or mix until smooth. Stir in pine nuts. Serve as a dip with crackers or carrot and celery sticks.

Yield: 2 cups.


This dip is great!! I added extra garlic...
Anonymous, Location not stated.

I used this as a sauce. I cooked up some fettuccine noodles, watered down the dip a little, and tossed the noodles in it. I toasted the sesame seeds with a glove of garlic and a teensy bit of chopped ginger and sprinkled on top. It's fab. Thanks for the recipe
Melody, Iowa

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