This is a very nice dip, sandwich spread or appetizer with crackers.

Ingredients:

• 1 eggplant, cut in bite sized pieces
• 2 tbs. olive oil
• 1-2 cloves garlic
• 1/4 cup water
• 1 apple, peeled and cut in small pieces
• 1/2 tsp. cardamom, ground
• 1/4 tsp. cumin, ground
• 1/4 tsp. cinnamon, ground
• 2 tbs. tomato puree
• salt
• balsamic vinegar
• juice of 1/2 lemon

Directions:

1. Heat the oil in a frying pan, add the eggplant and garlic.
2. Saute the eggplant and garlic, stir often.
3. Add the 1/4 cup of water as needed to keep the eggplant from sticking.
4. Add the rest of the ingredients and saute until the mixture is soft and the eggplant is cooked.
5. Puree the mixture.
6. Season with additional seasonings as needed.

Attached Files:

• MacGourmet recipe file

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