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Ingredients
- 2 tablespoons oil
- 2 eggplants peeled and chopped
- 2 lbs tomatoes blanched & skin removed
- ½ teaspoon chili oil (homemade mixture of chili flakes and oil)
- 8 garlic cloves minced
- pinch of salt
Ingredients
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Instructions
- Cook eggplant in oil for 10 minutes then remove. Cook tomato for about 10 minutes. Add eggplant, garlic, chili oil and salt to cooked tomato. Simmer for 1 hour uncovered.
- This dip not only can be served with pita chips, vegetable cridite, but even spread on bread for a different sandwich!
- Cooking option 2: leave out the tomato and add lemon juice (to taste) and cumin (1 tsp)
- Enjoy!