Eggplant Dip
 
Ingredients
  • 2 medium eggplants, roasted (see our favorite method here. Make sure to get some good char.)
  • 2-3 medium tomatoes, grated
  • 6-7 large Israeli pickles, finely diced
  • ½ red onion, finely diced
  • 2 garlic cloves, finely diced
  • Fresh parsley or cilantro
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
Instructions
  1. Scrape the eggplant into a mixing bowl, discarding the skins.
  2. Add tomatoes, pickles, onions, garlic and herbs. Combine by gently mixing together.
  3. Drizzle olive oil and season with salt and pepper to your liking.
Note: this is a large recipe and is best eaten within a couple of days of making it, so consider cutting it in half if you’re not serving a crowd.
Recipe by Between Carpools at https://betweencarpools.com/roasted-eggplant-salad/