Mediterranean Eggplant Dip

Ingredients

• 400g / 14.11oz Eggplant
• 1 tbsp Olive oil
• 4 Tomato
• 1 handful fresh Basil leaves
• 1 tsp Pine nuts
• 1 pinch Garlic powder
• 1 tbsp fresh Lemon juice

Preparation

1. Preheat the oven to 180°C (356°F).
2. Line a baking sheet with parchment paper.
3. Halve the 400g / 14.11oz Eggplant lengthwise, brush with 1 tbsp Olive oil, and place on the baking sheet.
4. Bake for 40-45 minutes, then cover with foil and bake for another 20 minutes.
5. Dice 4 Tomatoes and remove the stems.
6. Place 1 handful fresh Basil leaves, 1 tsp Pine nuts, a pinch of Garlic powder, 1 tbsp Olive oil, and 1 tbsp fresh Lemon juice in a blender.
7. Let the Eggplant cool slightly, scoop out the flesh, and add it to the blender.
8. Blend until smooth.