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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Eggplant Dip

Dip Aubergine (Bringelle) Share 

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  1. 3 medium to large eggplants

  2. 1 medium onion

  3. 1 small bunch parsley

  4. 125 ml light olive oil

  5. 60 ml white wine vinegar

  6. salt and pepper to taste

eggplant dip with coriander 


  1. Grill the eggplants over an open fire (or roast in a preheated oven at 200 degrees centigrade) turning over constantly to ensure uniform roasting, until skin is blackened and soft. Use low to medium heat to ensure that the eggplant is thoroughly cooked. Remove from open fire or oven and allow to cool. Peel off the charred skin. 
  2. Remove the leaves from the parsley stalks. Peel and quarter the onion.
  3. Place cooked eggplant flesh into a blender, with the onion pieces and parsley leaves. Blend slowly and gradually dribble in the light olive oil and wine vinegar. Adjust quantities to your preferences. Season to taste with salt and pepper.
  4. Refrigerate for a while to allow the flavours to blend through. Serve with water crackers as an appetiser.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.