Israeli Eggplant Dip

(4 votes)

1 eggplant
1 tablespoon finely minced onion
1 tablespoon salad oil
1 tablespoon lemon juice
1 teaspoon sugar substitute
1 tablespoon finely chopped dill pickle
1 tablespoon minced green or sweet red pepper
salt and pepper to taste

Prick and bake eggplant at 350-450 degrees for about 1/2 hour to 1 hour until tender, or hold directly over flame, while turning until skin is blistered and vegetable is tender. Let cool; peel.

Chop eggplant finely, or put through food grinder, or chop in blender. Add above ingredients and serve with crackers or pita bread.


I added tahini because Israelis love tahini with humus, it comes quite good with eggplant dip too.
Anonymous, Denver CO.

What is the Jewish name for this
Maria, London, UK

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