Spicy aubergine dip
- 1 eggplant;
- 1 clove of garlic;
- ½ a bunch of parsley;
- ½ green chilli pepper;
- 2 tablespoons of olive oil;
- ½ lemon;
- ½ teaspoon paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon mayonnaise - optional.
Make a few punctures on the eggplant with a fork or knife. Put the vegetable on a baking tray and bake at 180 ° C for 45 minutes. Cool down.
Grind the garlic and parsley. Remove the seeds from Chile and cut the peppers into small pieces. Cut the eggplant in half and scrape the pulp with a spoon.
Grind the eggplant pulp, garlic, parsley, chili, butter, lemon juice, paprika, salt and pepper until smooth with a blender.
If desired, add mayonnaise and mix thoroughly. Serve a dip with bread or salted crackers.