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5 from 1 vote
Mayo Eggplant Dip Canapés
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Mayo eggplant dip canapés, a fantastic appetizer for your New Year's Eve Party or any other occasion. Finger food at its best!
Course: Appetizer
Cuisine: Romanian
Servings: 36 canapes
Calories: 17 kcal
Author: Daniela Apostol
Ingredients
  • 3 eggplant/ aubergines
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chopped parsley
Instructions
  1. Preheat the oven to 220 degrees C (438 Fahrenheit).
  2. Place the eggplant on a tray and roast for approximately an hour until the flesh is soft. The time varies depending on the size of the eggplant/
  3. Leave them to cool completely, then remove the skin and chop the flesh on a chopping board until you get a smooth paste.
  4. Some eggplant have a high water content, so make sure you drain the water before transferring them to a bowl. It works well if you put them in a colander.
  5. Add the lemon juice and mayonnaise and mix well.
  6. Season with salt and black pepper.
  7. Divide between 36 mini pastry cases and garnish with chopped parsley.
Nutrition Facts
Mayo Eggplant Dip Canapés
Amount Per Serving
Calories 17
% Daily Value*
Sodium 40mg2%
Potassium 87mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Vitamin A 10IU0%
Vitamin C 0.9mg1%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.