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Recipe by Carol & Asher MankofskyThis 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 !!! :-)
Ingredients:
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
Directions: 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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