Eggplant spread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Eggplant, sliced |
| 1 | teaspoon | Onion, grated |
| 1 | each | Garlic clove, crushed |
| 1 | each | Tomato, finely chopped |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Oil |
| Water | ||
| Salt & pepper | ||
Directions
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