Flame-Grilled Eggplant Dip

Name: Flame-Grilled Eggplant Dip
Yield: Makes about 1 1/2 cup
Ingredients: 1 large eggplant; 1 coarsely chopped tomato; 2 tablespoons finely chopped red onion; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 2 tablespoons chopped fresh flat-leaf parsley; Coarse salt and freshly ground pepper; Crudites, bread, and crackers, for serving

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

Source: Martha Stewart Living, November 2001

Makes about 1 1/2 cup

Yield

Ingredients

1 large eggplant
1 coarsely chopped tomato
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving

Directions

1. 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.