Eggplant Dip

Eggplant is a wonderful summer vegetable that can be used in a variety of ways. But, grilling the eggplant and making into a dip brings it to a new level. The smoky flavor permeates through every bite. It is an easy dish that freezes very well and can be such a treat during the winter months! This recipe requires only 4 ingredients and is so easy to make. I hope you enjoy it as well...

Eggplant Dip

2 large eggplants

4-5 TBS oil

2-3 tsp salt (or to taste)

1/4 of an onion

Wash and then pierce eggplants with a fork. Preheat grill on high. Place eggplants onto hot grill. Grill for 1o minutes or so and turn on the other side and grill for 10 minutes or so until skin is charred and hard. Place eggplants in a covered container so as to steam and soften the skin. It becomes easier to peel that way.

Peel the skin and cut off the ends. The eggplant at this point is soft and can be easily pureed. I use a wooden cleaver to chop and macerate the eggplant to a fine consistency. (almost like applesauce)

Place smashed eggplant into a bowl and add 1 TBS of oil at a time and mix to incorporate until all the oil is used up. Add salt to taste and minced onion. If you want to keep some for later, do not add salt, oil and onion. Freeze in a container or a plastic bag and defrost at a later time.
The dip can be eaten spread on a good crusty bread. You can also use pita bread triangles or any bread for that matter.. it is good either way.We like it spread on good bread with a slice of tomato on top (or diced tomatoes). Enjoy!