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
What You'll Need
eggplant, roasted, skin removed
green onions, chopped
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.