Eggplant Dip

12 ingredients
9 steps

Ingredients

  • 1 large eggplant, peeled
  • 2 medium onions
  • 1 large green pepper
  • 1 clove garlic
  • 1/3 c. chopped parsley
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1 Tbsp. Worcestershire sauce
  • 1 c. laban or 1/2 pt. container plain yogurt
  • 2 Tbsp. lemon juice
  • 1/2 (6 oz.) can tomato paste

Directions

  1. 1
    Chop finely the eggplant, onions, green pepper, garlic and parsley.
  2. 2
    Heat olive oil in large skillet.
  3. 3
    Add vegetables and saute over medium heat until they are translucent.
  4. 4
    Stir occasionally to keep vegetables from sticking.
  5. 5
    Lower heat and cook until vegetables are tender, stirring occasionally.
  6. 6
    Cool to lukewarm.
  7. 7
    Stir in remaining ingredients.
  8. 8
    Chill and store in refrigerator until ready to serve.
  9. 9
    Serve with sesame wafers. Makes 1 quart.

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