Smashed Eggplant And Green Chile Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An easy, somewhat healthy dip. Can also be used as a spread. Ingredients:
2-3 eggplants, peeled and diced |
3 garlic cloves, minced |
olive oil |
roasted green chile, chopped |
salt |
Directions:
1. Heat a small stock pot over medium-low heat. Add olive oil, and when hot, add the garlic and stir for about one minute.
2. Toss in the eggplant cubes. Cover the pot and cook for 10-15 minutes, stirring occasionally to prevent sticking.
3. When the eggplant is tender, smash it or blend with an immersion blender.
4. Add salt and green chile to taste. Add a little more olive oil on top.
5. Serve with bread, crackers, pita, or crudite.
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