Eggplant spread

Yield: 4 servings

Measure 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

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

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