- 1 large eggplant
- Salt to taste
- Juice of 1/2 Lemon
- 1 teaspoon chili flakes
Cook Time: 60 min
Pre-heat oven to 400 degrees
Prick 1 eggplant with a fork and put on a parchment lined sheet pan (this makes clean up much easier.)
Cook for about 40 minutes. Remove from oven and while hot put into a bowl.
With tongs and a knife, remove the eggplant skin and major seed clusters (If you are looking for a thicker dip, remove the water from the eggplant as well with a spoon.)
Season with salt, red chili flakes, and juice of half of a lemon. Combine together.
Serve warm or cold alongside your favorite veggies, (carrots go well with this dip.)