Eggplant Salad Dip Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:1. Prick eggplant once with a knife, place it on a baking sheet and roast in a preheated 450º 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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:50 min. |
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