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Vegan eggplant dip with almond

Ingredients:

-  2-3 undamaged eggplants
-  1 clove of garlic
-  chopped parsley (for serving)
-  salt to taste
-  1 tbsp lemon juice
-  bread (for serving)
-  ½ tsp cumin
-  2-3 undamaged eggplants
-  salt to taste
-  1 tbsp lemon juice
-  chopped parsley (for serving)
-  ½ tsp cumin
-  1 clove of garlic
-  bread (for serving)
-  2-3 undamaged eggplants
-  1 tbsp lemon juice
-  ½ tsp cumin
-  1 clove of garlic
-  salt to taste
-  chopped parsley (for serving)
-  bread (for serving)

The recipe is calculated for four people.

 

First, stick through the peel of the eggplants at a few places all over their surface - this will prevent them from exploding while beaking or roasting. Now they are ready to be roasted on charcoal or the gas burner of the stove - or to be baked at 200 degrees in the oven until they get soft in the middle. Turn them every now and then so they get heated evenly. The peels might get blackened during this process but that doesn't mean the eggplants are burnt inside!

Put a bigger strainer in a bowl, stick the bottom of the still-hot eggplants, and put them in the strainer to drip. When they cooled, peel them in a taller bowl and blend them with the almond butter, spices, salt, and lemon juice using a hand mixer. when the consistency is good enough, crush the garlic into the mixture and blend it a little more. Taste it and adjust the seasoning accordingly. (The garlic will become more intensive over time so take care!)

If there's time, cover the bowl and put the dip in the fridge for an hour to get a more rounded flavor.

Decorate it with some parsley, almonds, and olive oil upon serving.

 

Thanks for the recipe and the photo to Házisáfrány!