Eggplant and Garlic Dip - Kosher.com
I once made this eggplant dip when some of my husband’s friends were over. I gave them each a bowl to take home for Shabbos. Now I get weekly
Ingredients
- 5 Chinese (Asian) eggplants, thinly sliced, unpeeled
- 20 whole cloves of garlic, peeled, such as Mr. Dipz Peeled Garlic
- oil, for oven frying
- 7.5 ounces (212 grams) Tuscanini Sun Dried Tomatoes in oil, drained and chopped
- 1 19-ounce (538-gram) can herb-flavored tomato sauce
- 1 tablespoon plus 2 teaspoons brown sugar
- 2 teaspoons vinegar
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