Eggplant dip or spread

 Print This Post | This page as PDF

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.

This entry was posted on Friday, August 31st, 2007 at 8:28 pm and is filed under Eggplant, Spreads and Dips. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.