Ingredients

  • 450 grams eggplants preferably japanese
  • 6 cloves garlic
  • 2 egg yolks natural eggs
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 55 milliliters olive oil, virgin
  • 2 tablespoons double cream whipped
  • 2 tablespoons chives snipped

Directions

1. Narrow Japanese eggplants are very similar to Spanish variety and are less strong but more flavorful.
2. Preheat oven to 350*F/170*C/GM 4. Bake whole, unpeeled eggplants and garlic cloves on an ungreased baking sheet for 45 minutes or until very soft. Halve eggplants and scoop out flesh. Peel garlic cloves and scoop out pulp.
3. In a blender or food processor, purée eggplant and garlic with egg yolks, lemon juice, salt and pepper. With the motor running, slowly add oil. Transfer to a medium bowl. Fold in whipped cream and 1 1/2 tablespoons chives. Taste for seasoning. Sprinkle remaining chives over the dip. Let rest for 2 hours before serving, covered in refrigerator.
4. Serve spread on warm toast or crackers.

Notes
Serving Ideas:Original makes 1 1/2 to 2 cups or 6-8 servings-7 servings.


Categories
Appetizer, cold
Keywords
Appetizer, cold
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