Rochelle’s spicy eggplant dip

Name: Rochelle’s spicy eggplant dip
Ingredients: approx. 3 shiny firm eggplants cubed; 5 cloves garlic chopped; scallion; balsamic vinegar; black pepper; olive oil

rk • Oct 4, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

A little practice will make it the perfect dip for warm home-made challah!

Rochelle’s spicy eggplant dip

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Servings

Ingredients

approx. 3 shiny firm eggplants cubed
5 cloves garlic chopped
scallion
balsamic vinegar
black pepper
olive oil

Instructions

Broil the first 3 ingredients on high combined with the dressing for approx. 45 minutes continually turning, uncovered.
You may want to watch the dish and broil somewhat longer to achieve a very soft buttery consistency. Do not allow to fall apart. Stop while the eggplant is still in tact…a bit of a balancing act.

Category: Recipes

Holidays: Sukkot

Diets: Pareve