Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 30 minutes |
| Recipe Categories | Savor the Season garlic eggplant Summer |
Description
Karen Pendleton, of Pendletons' Country Market outside Lawrence, graciously shares her go to recipe for eggplant:
"My favorite recipe is eggplant dip. It is something we can eat all the time with vegetables or a loaf of bread. It is great for entertaining or just sitting in the evening. This time of year it is difficult to fix dinner because we are so exhausted. It is nice to have stuff like that in the refrigerator."
Ingredients
- 2medium eggplants, cubed
- salt
- juice from one lemon
- 1⁄2colive oil
- 2clvgarlic, minced
- 1onion, diced
- 1red bell pepper, diced
- 1cblack olives, diced
- 1hot pepper, diced
- 1cwater
- 2Ttomato paste
- 8ozplain yogurt
- freshly ground pepper
- fresh parsley
- dash sugar
- dash lemon juice
Instructions
Wash eggplants, peel, cut into small cubes and drip with lemon juice.
Heat olive oil, add garlic, eggplants, then add onion, salt, pepper, olives and hot pepper.
Cover pot, let simmer until cooked throughout.
Add water and tomato paste and bring to a boil.
Let cool and then put everything in a blender.
Let mixture cool completely, add yogurt and spices, chopped parsley, sugar and lemon juice.
Serve with bread cubes or vegetables.
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