Eggplant and red pepper dip

Yield: 1 Servings

Measure Ingredient
1 \N Eggplant
2 \N Sweet red peppers
⅛ cup Vinegar
1 teaspoon May
\N \N Garlic
\N \N Black pepper

1. Grill eggplant and red peppers until sort. Skin the peppers (the peel should come right off) and scoop out the eggplant meat.

2. Put in the food processor, blender, or bowl and elbow grease, and puree with the vinegar, may, garlic and black pepper.

Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@...> on Nov 09, 1997

Similar recipes