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Eggplant Spread

Cuisine: Jewish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 cup 198g / 7ozEggplant (medium)
3 tablespoons 45mlMinced onion
2 tablespoons 30mlSalad or olive oil
4 tablespoons 60mlLemon juice
1 1/2 teaspoons 7.5mlSalt
1/4 teaspoon 1.3mlPepper
1 teaspoon 5mlSugar

Recipe Instructions

Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in the onion, oil, lemon juice, salt, pepper and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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