Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450-degree oven.



Ingredient Checklist


Instructions Checklist
  • Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.

  • Peel off and discard blackened skin; place flesh in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.

Reviews (1)

21 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
you can add thini ,some water, cummine , chili powder and one tablespoon of white vinegar instead of fraiche believe me it is more delicious