INGREDIENTS:
1 medium eggplant
1 teaspoon capers
1/4 red onion
1/4 lemon
1 teaspoon sea salt
1/2 tea glass of olive oil
A pinch of black pepper
1/2 tomato
2 stalks of parsley
1/2 teaspoon thyme
PREPARATION:
Roast the eggplant on the grill. Peel them and let them cool.
In a blender, add the sliced onion, capers, grilled eggplant, lemon juice, thyme, salt and black pepper.
Slowly add the olive oil and blend the eggplant until it reaches a smooth consistency.
Remove the seeds from the tomato and cut it into small cubes. Chop the parsley finely.
Transfer the prepared eggplant dip to a serving platter, add tomatoes, parsley, a drizzle of olive oil and a pinch of sea salt.
The eggplant dip is ready.
Bon appetit!
