Eggplant dip 2
Eggplant dip 2
Number: 316902
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Makes servings
  • 1 -- Eggplant
  • 0.25 -- Onion, in ΒΌ-in slices
  • 3 -- Cloves fresh garlic, minced
  • Oil, Olive
  • Salt and Pepper
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.
May be used as a dip for vegetables or on chunks of pita bread as a spread

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