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-> Recipe Collection
-> Salads & Dips
naomi2
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 Fri, Mar 21 2014, 2:11 pm
Im looking for specific eggplant dip recipe from the mishpacha magazine. Im pretty sure it was written about whithin the last 3 weeks.
The writer mentioned that she even sent a sample home with her husbands friends because it was such a hit.
It calls for diced, canned, tomatoes, eggplant, sun dried tomatoes etc...
If anyone has the recipe please post
thank you
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crush
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Fri, Mar 21 2014, 3:10 pm
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Cute I was just looking at that recipe last night and tore it out to save. I'll type it up now
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crush
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Fri, Mar 21 2014, 3:16 pm
Eggplant Garlic Dip:
5 Chinese (Asian) eggplants thinly sliced, peel on
20 whole cloves of garlic peeled
Oil, for even drying
1 (7.5 oz.) pkg sun dried tomatoes in oil, drained and chopped
1 (19 oz) can here flavored tomato sauce
1 Tbsp plus 2 tsp brown sugar
2 tsp vinegar
Preheat oven to 425. Place the sliced eggplant and garlic cloves in to a Pyrex baking dish and pour oil just to cover it. Place the dish in to the oven and bake for about 1/2 hour, mixing once or twice. The edges of eggplant should be turning crispy. Remove from oven and pour through a sieve, discarding any extra oil.
Return eggplant and garlic cloves in to the baking dish and add the remaining ingredients. Mix well and cover. Lower oven heat to 350. Bake for 35 minutes and cool. Refrigerate.
(There was more about serving with garlic toasted baguettes and how to make those, let me know if you want that too.)
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