Eggplant & Pimento Spread


  • 2 med eggplants, peeled and coarsely chopped
  • 3 tbs. balsamic vinegar
  • 2 cups water
  • 3/4 tsp salt
  • 1 tsp minced garlic
  • 1 (4 oz.) jar roasted and diced pimento, drained
  • Instructions:

    1. In a pot, boil eggplant in 2 cups water for approx. 15-20 mins., until tender. Drain and let cool.
    2. Place eggplant in food processor with vinegar, salt and garlic. Puree until smooth then transfer creamy mixture to a bowl.
    3. Add pimento and mix well. Serve warm or cold with your favorite bread or pita chips.

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