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Rochelle's spicy eggplant dip


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

  • ServingsServings


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


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.