Side Pannel
Eggplant Dip
Ingredients List
- 1 Eggplant
- 1/4 Onion, minced
- 3 Cloves fresh garlic, minced
- Olive oil
- Salt and pepper to taste
Directions
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.
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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