Eggplant Spread

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (medium)
3 tablespoons	45ml	Minced onion
2 tablespoons	30ml	Salad or olive oil
4 tablespoons	60ml	Lemon juice
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Sugar

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

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.