Eggplant is one of my favourite vegetables; it is versatile and takes on the flavours it is cooked with. It is for this reason that whilst recently experimenting with campfire cooking I was very keen to grill eggplant and make a smoky dip.
This dip is super simple, rich in flavour and incredibly tasty. Nom, nom, nom!
- 2 eggplants
- Juice of half a lemon
- 3 cloves of garlic, finely chopped
- 1 tablespoon olive oil
- Wire rack
- Chopping board
- Pierce the eggplants with a fork and put on a wire rack over the campfire until black
- Remove the skin on the eggplant, chop the flesh and put in a bowl (you may wish to squeeze some of the moisture out of the eggplant before putting in the bowl)
- Add the other ingredients and mash with the fork