Eggplant Dip. Serve with Bread or Rice.
This eggplant dip is great on toasted bread or bowl of rice. Cut the eggplant into bigger pieces and serve it as a vegetable side dish.
Ingredients
- 2 medium-sized eggplant
- 1/2 white onion
- 4 - 5 pieces of oyster mushrooms
- 1 clove of garlic
- Parsley
- 1 - 2 tsp ground red pepper
- 2 tbsp soy sauce
- 1 tbsp tomato puree
- 1 tsp honey
- Olive oil, salt, pepper
Instructions
- Cut the eggplants in half, put them on a baking sheet, drizzle with olive oil, season with salt and pepper.
- Bake the eggplants for 40 minutes at 180 °C.
- Cut the onion into small cubes and also mushrooms into smaller pieces.
- Peel the garlic and chop the parsley.
- Peel the baked eggplants and cut them into small cubes.
- Heat oil in a skillet over medium heat, toss in the onion and stir-fry until golden. Add mushrooms and stir-fry until soft.
- Add eggplant, tomato puree and pressed garlic. Season with soy sauce, salt, pepper, honey and ground red pepper. And at the end, mix in the parsley.