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Eggplant Spread

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 198g / 7oz Eggplant (medium)

    2. 3 tablespoons 45ml Minced onion

    3. 2 tablespoons 30ml Salad or olive oil

    4. 4 tablespoons 60ml Lemon juice

    5. 1 1/2 teaspoons 7 1/2ml Salt

    6. 1/4 teaspoon 1 1/3ml Pepper

    7. 1 teaspoon 5ml Sugar

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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