Eggplant Dip by Neil

KosherEye.com

This dip offers layers of flavors and works particularly well with fresh challah or pita chips. If you like Ratatouille, you will love this dip.

Ingredients

2 Tablespoons olive oil
2 heads fresh garlic, chopped
6-8 Roma tomatoes cubed
1 peeled eggplant cubed
Pinch of crushed red pepper (to taste)

Directions

 Simmer uncovered on low for 1-2 hrs. Stir occasionally

Notes

 Recipe: kosher, parve appetizer


Print  

Appetizers