Eggplant Dip

Title:
Eggplant Dip

Yield:
1 Servings

Categories:
Appetizers,
Spreads




Ingredients:





     1    Eggplant


   1/4    Onion, minced


     3    Cloves fresh garlic, minced


          Olive oil


          Salt and pepper to taste






 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