Recipe by Sandi
"This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!"
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salt and pepper to taste
i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good!
Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.
Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings.
I served this as a dip on french bread, in a pita as a sandwich and then finished it off as a salad. A real party in your mouth.
This is awesome! My husbands comment was "this is really good, I want to have this at least once a week!" I am making it again tonight to serve as a side with spaghetti and meatballs. If cut in chunks it works well as a side, if you cut it fine as the recipe says then it works well on crackers/whatever fits your fancy. Really good I would recommend this to everyone and have! For 2 people a medium sized eggplant worked perfectly!
I love this as a sandwich on toast or with crackers.
The flavors were quite good, but the texture was slightly more slimy than I would have liked. I may puree or mash this next time, rather than chopping the eggplant. Also, I ate this at lukewarm temperature and skipped the part where you have it sit after mixing everything together, so it may be better when I eat the cold leftovers with lunch tomorrow.
This was so-so. It was fairly flavorful, but the consistency didn't do it for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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