Time: 40 min.
Complexity: easily

Eggplant dipping sauce - detailed recipe.

Ingredients:

• 2 eggplant
• 1/2 tsp chopped garlic
• 5 tbsp. l. olive oil
• 1.5 tbsp lemon juice
• Parsley, pita bread and vegetables for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggplants, garlic, lemon juice, parsley, pita, celery, carrot

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Preparation:

Step 1
• Grill the eggplants over medium-high heat until tender on all sides, about 30 minutes. Cool, cut in half lengthwise, and scoop out the flesh with a spoon. Place the flesh in a food processor, add the garlic, olive oil, lemon juice, and salt to taste, and process until smooth.
Step 2
• Transfer the dipping sauce to a bowl, drizzle with olive oil, and sprinkle with parsley. Serve with lavash and julienned vegetables.

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