Eggplant dip 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| ¼ | 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.