This eggplant dip recipe has also been borrowed from my mom's kitchen and is one of my favourite dips till now.
You can serve it with crackers, bread or vegetable sticks, like carrots or cucumbers, etc. It'll also be good as a toast spread.
Ingredients
2-3 eggplants
2 bell peppers
2-3 big tomatoes
1 onion
fresh coriander
sea salt and pepper to taste
olive oil
Directions
Wash the eggplants, poke small holes with a fork and bake in the oven until ready and smooth.
Take from the oven, put in a bowl, sprinkle with salt and allow to sit and sweat for 1 hour, letting the bitter juices drain out.
Peel the eggplants and add the rest in a blender.
Saute onion, add the blended eggplants and cook for ca. 5-7 minutes.
Peel tomatoes, add to the blender together with bell peppers. Then add them to the eggplants.
Cook everything together until the tomatoes' juice is evaporated.
When ready, add salt and pepper and fresh coriander.
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