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.

Transylvanian Eggplant Dip (Padlizsánkrém)

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

  1. In a food processor, combine the roasted and peeled eggplants, minced garlic, olive oil, and lemon juice.
  2. Blend until smooth and creamy.
  3. Season with salt and pepper to taste.
  4. 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