Eggplant Spread
I like this recipe for its smooth texture and healthy ingredients. It is low fat and lasts nicely in the refrigerator (about 10 days). Best of all,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Paring knife
- Baking dish
- Food processor
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 1 medium eggplant (about 1 and 1/2 pounds)
- 3 tablespoons minced onion
- 2 tablespoons Gefen Olive Oil
- 3 tablespoons lemon juice
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
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