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Dip into Eggplant

Recipe by Carol & Asher Mankofsky

This wonderful eggplant dish can be served at room temperature or cold. Use it as a spread, a dip or a side dish. It will keep in your refrigerator for up to 3 weeks, but we don't think it will last that long !!! :-)


      2 medium eggplants
      4 - 5 garlic cloves, peeled
      1/4 cup chopped onion
      3 - 4 tablespoons olive oil
      1 tablespoon white vinegar
      salt and pepper to taste


    Pierce eggplants and place in a shallow microwavable  bowl. Microwave on high for 10 - 12 minutes. Turn them over and microwave on high for  another 10 - 12 minutes, or until very soft. Split in half (be careful to avoid getting a  steam burn!!) and leave to cool for 5 minutes. Scoop out the pulp and transfer it to the  bowl of a food processor or blender. Add the balance of the ingredients and blend or  process until smooth. Taste for seasoning.

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