• 34 Ratings

This dip can be eaten on crackers,bread, or baby carrots.

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Ingredients

Directions

  • Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

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Reviews

34 Ratings
  • 5 star values: 4
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1