Eggplant Dip


  • 1 large eggplant
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 tbs parsley, chopped
  • 1 tbs red wine vinegar
  • kosher salt and fresh cracked black pepper to taste
  • Pierce egg plant all over and place on a baking sheet and bake in a preheated 400 degree oven for 1 hour or until soft.
  • Cool, then cut in half and scoop out flesh and add to a large covered bowl.
  • Add all other ingredients, season with salt and pepper and mix well.
  • Cover and chill for several hours.
  • Serve with pita chips, crackers or crusty bread.

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