Eggplant Dip 2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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.
Source from luhu.jp
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.
Source from luhu.jp