Melted Eggplant dip
INGREDIENTS
4
servings
1 eggplant
1 onion
1 red pepper
2 garlic cloves
1 tomato
30 - 40 ml olive oil (the more the merrier)
Salt, black pepper, paprika, chili flakes
Fresh parsley
INSTRUCTIONS
- 1
Cut all vegetables into large chunks.
- 2
Heat olive oil in a pan and add everything.
- 3
Cover and cook on low heat until very soft and juicy.
- 4
No rushing — let it slowly cook in its own juices for about 40 min
- 5
Remove eggplant and tomato skins once softened.
- 6
Mash everything together to a chunky spread.
- 7
Adjust seasoning and finish with fresh parsley.