Eggplant Dip Recipe
|
1 medium eggplant, peeled and diced 1 medium chopped onion 1 15 ounce can of tomatoes (I use diced canned tomatoes with green chillies for a spicy taste) Brown the eggplant and onion in olive oil. Drain on
paper towels.
(If you are watching your fat, bake the eggplant in the oven) Add the tomatoes and refrigerate. Serve cold with Italian Bread . I love eggplant and this is different because it is served cold. You can buy this is the specialty food section and it is expensive and does not compare to homemade! Do You Like This Recipe? It is from the cookbook "Recipes My Nonna Taught Me" by Francena You may purchase the book at Francena's Website
|
 Simply Eggplant: Kosher Recipes from Around the World Simply Eggplant is a kosher cookbook written by a self-described "Eggplant junkie" for anyone who wants to enjoy the superb culinary range and taste of eggplant. It includes history and folklore, cultivation, varieties, nutritional value, recipes, and many other uses for this mysterious vegetable. Click here to order! Back to Appetizers Privacy Policy | Ask a Question |
| |
