Cooking For Sandro: Easy Eggplant Dip!

Southern Italians love eggplant, and for some time mum has been asking me to make an eggplant dip using her charcoal eggplants. Up until recently, I always said no only because I didn't really know what to add but this time I thought ok, it can't be too hard lets just try and wing it!

I thought to keep it simple with olive oil, salt, pepper, not too much garlic, parsley, basil and lemon. Keeping it simple was probably the best idea because it tasted delicious, but I must admit, this recipe will only work if you charcoal cook the eggplant. You need the smokiness in the eggplant to get the best flavor.

How do you roast eggplants?

Give them a rise and with the skin and stalk still on either place directly on a hot bbq grill or on an open flame (on the stove top) turning them every 5-10 minutes for approximately 45 minutes. After cooked place them in a plastic bag to sweat so that they are easy to peel.

You will require a mixer/ blender to make this Eggplant dip recipe.

Ingredients:
1. 3 large roasted eggplants, peeled and stalk removed
2. 8-9 basil leaves
3. Half a handful of parsley
4. Small clove of garlic
5. 3/4 cup of extra virgin olive oil
6.1/2 teaspoon salt
7. Juice of one large lemon
8. 2 spring onions

Method:
1. Place your eggplants in a muslin cloth and place into a colander. Place a heavy weight on top to strain the water for approximately 30 minutes.
1. In an electric mixer add all the ingredients (excluding the olive oil) and turn on to blend together.