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Author Notes: Growing up in Russia, both my parents and grandparents made this simple eggplant and tomato dip. It's good as a dip or as a side or an appetizer.
A note on roasting an eggplant: you can simply put it in a pre-heated 400 oven (unpeeled!) for about 40 minutes, until it's tender. OR you can go one step further to add a wonderful smoky flavor to your final dish. Here's what I did: put an eggplant directly on top of the flame on your gas stove. Keep turning the eggplant until all the skin has been blackened. Then finish roasting the eggplant in a 400F oven (mine took only 15 minutes). Let the eggplant cool, carefully remove the skin and drain off any liquid that might be inside the eggplant. - Olga of Mango & Tomato
- 1 eggplant, roasted, skin removed
- 1 tomato, diced
- 2 green onions, chopped
- 1 garlic clove, finely minced (or just use a microplane)
- salt & pepper to taste
- drizzle of sunflower oil
- splash of white vinegar
- In a bowl mash the eggplant with a fork.
- Add tomatoes, green onions and garlic.
- Season with salt & pepper, and drizzle with sunflower oil and white vinegar.
- Let the mixture sit in the refrigerator for at least 30 minutes.
- This recipe was entered in the contest for Your Best Dip
Prep Makes Perfect
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