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Eggplant Garlic Dip
from Vegetarian Resource Center - Boston, USA

Recipe By : Ester Podcameni, Serving Size : 1

  • 1 large eggplant
  • 3 cloves garlic
  • 2 tbs grated onions
  • 1/2 cup olive oil
  • 2 tbs vinegar
  • 2 cream crackers -- ground
  • 1 tsp cumin
  • salt and pepper to taste
1. Cook eggplant over the stove top flame or char broil it, skin should burn.

2. Remove the skin and mash the pulp with a fork.

3. Combine with the rest of the ingredients and chill

4. Serve with crackers

NOTES : You could add 2 tbs soyonnaise to it as well