July 11, 2009

Mediterranean Eggplant Dip

Mediterranean Eggplant Dip

Makes: 4-5 servings

Created by The MDM Team, Friday, January 11, 2008
Eggplant is an extremely versatile veggie. Try this mouth-watering dip on for size. With some very simple ingredients, you can whip up this dynamic dish that can be served with crackers or bread.

1 large eggplant
3/4 tsp. salt
3 tbsp. oil
1 medium onion, diced
2 tbsp. white vinegar
1 to 2 tbsp. granulated sugar
1/2 tbsp. garlic powder

Core eggplant and wrap in aluminum foil. Bake at 350 degrees for 45 minutes or until soft. Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours. Season again if needed.

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