Transylvanian Eggplant Dip (Padlizsánkrém)
Padlizsánkrém, also known as Transylvanian Eggplant Dip, is a traditional dish from Transylvanian Saxon cuisine. This creamy and flavorful dip is perfect for spreading on bread or serving as a side dish.
Ingredients
- 2 large eggplants, roasted and peeled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a food processor, combine the roasted and peeled eggplants, minced garlic, olive oil, and lemon juice.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 3g
- Fat
- 8g
Supplies
Mixing bowl Food processor
Tools
Knife Cutting board
Serving suggestions
Serve the Padlizsánkrém with freshly baked bread or pita chips.
Tips & tricks
For a smokier flavor, you can roast the eggplants on a grill instead of in the oven.
Cost
$5