“This is a Greek dip with eggplant and tomatoes--delicious on pita.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees; roast eggplant.
  2. Peel off and discard skin and stem, then dice roasted eggplant into 1/2 inch cubes.
  3. Mix eggplant with garlic, tomatoes and herbs, and toss with olive oil and vinegar, to taste.

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