Israeli Eggplant Dip
Prick and bake eggplant at 350-450 degrees for about 1/2 hour to 1 hour until tender, or hold directly over flame, while turning until skin is blistered and vegetable is tender. Let cool; peel.
1 tablespoon finely minced onion
1 tablespoon salad oil
1 tablespoon lemon juice
1 teaspoon sugar substitute
1 tablespoon finely chopped dill pickle
1 tablespoon minced green or sweet red pepper
salt and pepper to taste
Chop eggplant finely, or put through food grinder, or chop in blender. Add above ingredients and serve with crackers or pita bread.
I added tahini because Israelis love tahini with humus,
it comes quite good with eggplant dip too.
Anonymous, Denver CO.
What is the Jewish name for this
Maria, London, UK
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