A little practice will make it the perfect dip for warm home-made challah!
- approx. 3 shiny firm eggplants cubed
- 5 cloves garlic chopped
- 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.