Turkish Eggplant Dip (Microwave)

Serves 6-8

Recipe designed for preparation in microwave oven.




1 1/2 lb eggplants
2 tbsp olive oil
Juice of 1 large lemon
1/2 - 1 tsp salt
1/2 tsp superfine sugar
Black olives, red bell pepper strips and tomato wedges, to garnish




Top and tail the eggplants and half them lengthways. Arrange them on a large plate, cut sides down and cover with kitchen paper. Cook on Full for 8-9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the remaining ingredients. Process to a semi-smooth puree. Pile into a serving dish and garnish with olives, red pepper and tomato wedges.


Use a non-porous plastic cutting board to help prevent the build up of harmful bacteria. Try plastic disposable plastic cutting sheets to prevent cross-contamination and save time on clean up.    » more
To get even more juice out of your lemons, microwave on high for 20 seconds before juicing.    » more
Recipe from “Classic 1000 Microwave Recipes” by Sonia Allison Published by W. Foulsham & Co. Ltd (www.foulsham.com).    » more
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