Yield: 4 servings
|1 each||Eggplant, sliced|
|1 teaspoon||Onion, grated|
|1 each||Garlic clove, crushed|
|1 each||Tomato, finely chopped|
|Salt & pepper|
Start by cooking the eggplant slices in boiling, salted water for a few minutes until tender. Drain & put in a bowl. Then mash them.
Add the onion, garlic, tomato, sugar, vinegar, oil, salt & pepper.
Beat to make a creamy dip consistency. Chill & then serve with lemon wedges.
Troth Wells, "The World in Your Kitchen" Submitted By MARK SATTERLY On 10-06-94