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Eggplant and Boletus Mushroom Dip
Makes 2 cups

4 thick slices grilled eggplant (about 1/2 inch thick), warm or at room temperature
4 thick slices grilled boletus (porcini) mushrooms (about 1/2 inch thick), warm or at room temperature
4 garlic cloves, with skins off
1/2 cup olive oil
4 tablespoons lemon juice (about 1 large lemon)
Salt and freshly ground black pepper to taste
1 tablespoon cilantro, finely chopped

Place the eggplant, mushrooms, olive oil, lemon juice, and garlic in a food processor or blender. Process until the ingredients are blended but not to a smooth paste (a few little chunks are good). Transfer the dip to a serving bowl and add salt and pepper to taste. Garnish the dip with the cilantro. Serve the dip warm or at room temperature with tortilla chips or smeared on top of small rounds of toasted bread.