Flame-Grilled Eggplant Dip
Flame-Grilled Eggplant Dip
Ingredients
- 1 large eggplant
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
- 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.
Makes a little over one cup.
Information
- Category
- Appetizers
- Cuisine
- Mediterranean/Middle Eastern
