Makes about 1 1/2- 2 cups
My grandmother used to make a dip like this. Someone in the family has her recipe but this is my closest guess. Hers was better, though.
2 eggplants, about 1 pound each
2 tablespoons olive oil
6 cloves unpeeled garlic
1 tablespoon balsamic vinegar
2 tablespoons capers
2 cloves minced garlic
1/4 cup finely chopped tomatoes
2 tablespoons chopped Italian parsley
1 teaspoon, or more, Sucanat or sugar
Salt and pepper, to taste
Preheat the oven to 400 degrees F.
Cut each eggplant in half lengthwise, brushing the cut surfaces lightly with olive oil. Place cut side down on a baking sheet. Lightly brush the garlic cloves with oil and put them on the baking sheet. Bake until eggplant and garlic are tender, about 30 to 40 minutes. Remove the eggplant from the pan and let cool. When cool, peel off the skin and coarsely chop the flesh, putting it into a large bowl.
Squeeze the roasted garlic from its skin and mince. Add it to the eggplant.
Mix the olive oil, vinegar, capers, minced garlic, tomatoes and parsley with the eggplant and roasted garlic. Add Sucanat or sugar to taste. The flavor should be a bit sweet and sour. Let sit for an hour at room temperature to let the flavors blend. Taste again before serving and adjust flavors, adding more vinegar or sugar, to taste.
NOTE: If you prefer a smoother dip, put all the ingredients in the food processor and blend to a puree.
This will last for a few days if you can keep from eating all of it. This dip is great with Dr. Kracker crackers!
© 2006 The Veggie Queen™, Jill Nussinow, M.S., R.D