Eggplant Dip
Source of Recipe
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List of Ingredients
Eggplant Dip
1 large eggplant, pierced in several places, and
leafy end cut off
1 small sweet onion, finely minced, marinated
while eggplant is cooking
in the juice of one lemon--or use more lemon
juice to taste
2 garlic cloves, crushed (I use a garlic press)
kosher salt & freshly ground black pepper to taste
Wrap the eggplant in paper towels. Bake in microwave on high for 10
minutes. Let sit and cool in microwave. If not soft enough, cook 2
more minutes. Peel as soon as you can handle it. Mash the pulp and
mix with the other ingredients. Let stand in refrigerator for at
least an hour--overnight is fine.
great as is or as a SALAD ADDITION or as a SPREAD
FOR MATZOS or other crackers or even as a sandwich filling for rye bread. Recipe
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