- 600-800 g brinjals
- 2 cloves garlic, finely chopped
- 30-60 ml best quality olive oil
- 10 ml fresh lemon juice
- salt and freshly-ground black pepper or chilli, to taste
- 10 ml chopped parsley (optional)
Preheat the oven to 180°C.
Bake the whole brinjals until they are soft, then allow to cool. Slice the brinjals and scoop the flesh from the skins.
Place this in a food processor and process with the garlic. Continue to process, adding the olive oil, drop by drop, until you have your preferred consistency.
Add the lemon juice, salt and pepper or chilli and stir in the chopped parsley, if you are using it.
Serve with flatbread as part of a meze platter.
Cook’s tip: Keep this dip refrigerated and use within 4 to 5 days.
Mariana Esterhuizen is the owner/chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.