| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, Spreads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 1/4 |
|
Onion, minced |
| 3 |
|
Cloves fresh garlic, minced |
|
|
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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