"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Eggplant Salad Dip Recipe

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This recipe for Eggplant Salad Dip, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant (about 1-1/2 lbs.)
1 small ripe red tomato, chopped
1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. freshly squeesed lemon juice
1/4 tsp. freshly ground black pepper
1/4 yellow/white onion, chopped
2 tbsp. chopped fresh fla-leaf parsley
1/8 tsp. dry mustart or 1/2 tsp. prepared Dijon-style mustard
1/4 c. extra virgin olive oil
pita or softened Armenian cracker bread(lavosh) or baguette slices, for serving
2 large garlic cloves, finely chopped
1/2 tsp. chopped fresh mint leaves
1 1/2 tbsp. red wine vinegar
1/2 tsp. kosher salt

Directions:
Directions:
1. Prick eggplant once with a knife, place it on a baking sheet and roast in a preheated 450 F oven about 50 min. until eggplant collapses under wrinkled skin.
2. Remove and let cool enough to handle. Slit eggplant open lengthwise and scoop pulp into a bowl.
3. Add remaining ingredients, except bread, and mash with a fork to mix and break up eggplant.
4. Set aside at room temp. 30 min. to allow flavors to marry; or refrigerate covered up to 3 days.
5. Serve in a bowl with a basket of bread on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 min.

 

 

 

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