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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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What a mouthwatering mix of flavors and textures in this delicious spread from Greenwood, Indianaâs Brenda Martin! Mild eggplant makes a perfect backdrop for the blend of fresh garlic, dill and salty capers. âItâs also terrific on pita sandwiches or makes a great party dip.âBrenda Martin, Greenwood, Indiana Ingredients:
1 medium eggplant |
2 tablespoons olive oil |
1 to 2 tablespoons dill weed |
1 tablespoon capers, drained |
2 garlic cloves, minced |
3/4 teaspoon salt |
baked pita chips |
Directions:
1. Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender.
2. Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips. Yield: 1-1/3 cups.
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