Baked Eggplant Dip
This was a bit of an experiment but turned out beautifully
Ingredients
- 1 small eggplant
- 1 x 440 gm can Canneloni beans
- 1 clove garlic
- splash of oil ( we used the oil from a bottle of semi dried tomatoes)
- salt and pepper
- dollop of creamy mustard
Method
- place eggplant on a piece of foil large enough to wrap it securely
- score the skin all round and brush with oil
- cut garlic in thin slices and place on eggplant
- wrap securely and bake in oven, or on BBQ or in the coals of an open fire ( as we did!)
- when eggplant is soft remove from heat and cool completely, overnight is better
- drain beans and place all ingredients in small blender, season to taste
- serve with crackers or home made sour cream crackers