Friday, August 26, 2011

Potlajella: Eggplant Dip

I tried a new recipe yesterday and it was a hit at our house. Even my five year old daughter gave it a "thumbs up". I found this in an old Vegetarian Times article, "A Father's Hands", by Lisa J. Solomon, September 2003 issue. I had an eggplant to use and figured I'd give it a go.

Archie's Potlajella (Eggplant Dip)

2 large, firm eggplants
1 small white or red onion, diced
2 cloves garlic, minced
1 small red tomato
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
pinch crushed red pepper
1 Tablespoon olive oil

Preheat oven to 400 degrees F. Wash eggplants and prick with a fork a few times. Put into a baking dish and bake for 30-40 minutes. Remove from oven and set aside to cool.

When cool, peel and discard skin. Place the eggplants in food processor or blender and pulse until  they are coarsely chopped. Add onion, garlic, tomato and seasonings (not oil) pulsing until mixed. Be careful not to overprocess - you do not want it smooth or liquid. (You can also do this by hand instead of using a food processor or a blender.) Place eggplant mixture in a serving bowl and drizzle with olive oil. Cover and refrigerate until serving time.

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