Eggplant and Olive Spread – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
This spread is made with 3 eggplants, minced garlic, red wine vinegar, ground cumin, chopped kalamata or black olives, and served with toasted pita wedges.
Ingredients
- 3 (1 lb.) eggplants
- 3 (6-to-7-inch-diameter) pita breads, cut horizontally in half
- Olive oil
- 1 Tablespoon garlic, minced
- 1 Tablespoon red wine vinegar
- 2 teaspoons ground cumin
- ¼ cup chopped pitted kalamata olives or other brine-cured black olives
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