Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Eggplant |
¼ \N | Onion, minced |
3 \N | Cloves fresh garlic, minced |
\N \N | Olive oil |
\N \N | Salt and pepper to taste |
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.