Spicy Grilled Eggplant Dip
Source of Recipe
fooddownunder.com
List of Ingredients
1 lb eggplant
1/2 cup onion chopped
1 tbl balsamic vinegar
(original recipe calls for 1 tsp kosher salt)
1/4 tsp black pepper
1 tsp garlic cloves chopped
1 pch cayenne pepper
3 tbl tomato paste -- low sodium
1 med tomato dicedRecipe
* Place eggplant on a double layer of paper towels and microwave on high for 12 minutes. Let cool. When the eggplant is cool enough to be handled, cut in half lengthwise. Scoop out the soft pulp and place in a food processor with all other ingredients, EXCEPT the diced tomato. Process briefly, until coarsely chopped. Mix lightly with the diced tomatoes, and refrigerate, covered, overnight. (This is an important step - it allows all the flavors to mingle together.)
* Most of the quantities can be adjusted to suit your personal taste. I put in rather more garlic and cayenne than the recipe called for.
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