Serves 4 | Preparation time : 15 min. | Cooking time : 30 min.
1. Turn on the grill in the oven. Rinse the eggplant, pat dry and place on a baking tray under the grill. Leave to cook for about 30 minutes, turning regularly, until they are very soft to touch and the skin is black. You can also barbeque them.
2. Peel the garlic clove and crush it over a bowl. Rinse the lemon, pat dry and grate ¼ of the rind in to the bowl then cut it in half, squeeze the juice and add 2 tsp to the bowl along with the olive oil, the cumin and the salt. Mix together.
3. Take the eggplant out of the oven and leave to cool. Remove the skin and crush the flesh with a fork, adding the cumin seeds. This dip, with its slight smoky flavor, is served cold.
Eggplant dip can also be served with grilled fish or cold roasted meats.
600 g eggplant
4 tbsp green fruity olive oil
1 untreated lemon
1 small garlic clove
1 tsp cumin seeds
L’Or de la Provence
éditions du Chêne, authors Elisabeth Scotto and Olivier Baussan - Photographer Edouard Sicot
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