Eggplant Dip


  • 1 lg eggplant, peeled and cut in ½ in slices
  • ¼ tsp dried oregano
  • 1 cup onion, finely diced
  • 1 tsp garlic, minced
  • 1 cup red bell pepper, finely diced
  • 2 tbs olive oil
  • 1 lg tomato, finely diced
  • 2 cups water
  • ½ tsp salt
  • ¼ tsp peppper


  1. Boil eggplant in 2 cups water on med-high heat, stirring ocasionally to make sure all slices cook. When tender, drain and let stand.
  2. Using a fork or food processor, pulp eggplant to form a creamy paste.
  3. In a large skillet, brown the onion, garlic, bell pepper, salt, pepper and oregano in the olive oil, mix well. Gradually add the mashed eggplant and tomato, stirring often.
  4. Cook until the mix is well done. If mix begins to stick, add more oil.
  5. Serve warm or cold. Makes a great dip or spread on French bread and crackers.

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