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Eggplant Dip 2appetizers, spreads 1 eggplant 1/4 onion, minced 3 cloves fresh garlic, minced 1 olive oil 1 salt and pepper to taste Cook eggplant in heavy skillet over low flame, turning frequently until skin is dark and crackles to the touch. Cool, peel and mash pulp; add onion and garlic. Add oil, a little at a time, while continuing to mash pulp, until mixture is creamy in texture. Eggplant absorbs the oil, so quite a bit is needed. Add salt and pepper to taste. Refrigerate. May be used as a dip for vegetables or on chunks of pita bread as a spread.
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