Eggplant spread
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Recipe by: marie-denise
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 md Eggplant
3 tb Minced onion
2 tb Salad or olive oil
4 tb Lemon juice
1 1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Bake the eggplant in a 475 degree oven until skin turns dark brown.
Cool and peel. Chop the eggplant until very smooth. Stir in the
onion, oil, lemon juice, salt, pepper and sugar. Chill. Serve with
dark bread and wedges of tomatoes. Serves 4 to 6
Recipe By : Jennie Grossinger - "The Art Of Jewish
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