“This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 º F.
  2. Wash eggplant, don't peel it.
  3. In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
  4. In a 9X13 inches glass pan, mix all the ingredients.
  5. Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
  6. Transfer to a glass container, close tightly and refrigerate for up to 1 month.
  7. Serve cold or at room temperature.

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