Eggplant & Tomato Dip

By Olga of Mango & Tomato
January 20, 2011
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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

Serves: 4-6

  • 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
  1. In a bowl mash the eggplant with a fork.
  2. Add tomatoes, green onions and garlic.
  3. Season with salt & pepper, and drizzle with sunflower oil and white vinegar.
  4. Let the mixture sit in the refrigerator for at least 30 minutes.

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