Aubergine Dip

Yields1 Serving
 2 medium eggplants
 ½ cup Olive Black
 juice of 1 lemon
 2 garlic cloves
 ¼ tsp smoked paprika
 feta cheese (optional)
 salt/pepper
1

Prick the aubergines with a fork and bake them in the oven at 160 degrees Celsius until the peel is charred.

2

Then carefully skin them and place them in a bowl. Discard any seeds.

3

Add salt, pepper and lemon juice and mix well.

4

Combine with finely chopped garlic, slowly pour in the oil in small quantities and keep stirring until the mixture becomes uniform.

5

Sprinkle with feta cheese if desired.

FACT: Extra Virgin Olive Oil is not only cholesterol free, but it helps to reduce harmful cholesterol level, thus reducing the risk of heart disease.

Ingredients

 2 medium eggplants
 ½ cup Olive Black
 juice of 1 lemon
 2 garlic cloves
 ¼ tsp smoked paprika
 feta cheese (optional)
 salt/pepper

Directions

1

Prick the aubergines with a fork and bake them in the oven at 160 degrees Celsius until the peel is charred.

2

Then carefully skin them and place them in a bowl. Discard any seeds.

3

Add salt, pepper and lemon juice and mix well.

4

Combine with finely chopped garlic, slowly pour in the oil in small quantities and keep stirring until the mixture becomes uniform.

5

Sprinkle with feta cheese if desired.

FACT: Extra Virgin Olive Oil is not only cholesterol free, but it helps to reduce harmful cholesterol level, thus reducing the risk of heart disease.
Aubergine Dip

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