What a mouthwatering mix of flavors and textures in this delicious spread from Greenwood, Indiana’s Brenda Martin! Mild eggplant makes a perfect backdrop for the blend of fresh garlic, dill and salty capers. “It’s also terrific on pita sandwiches or makes a great party dip.”—Brenda Martin, Greenwood, Indiana
- 1 medium eggplant
- 2 tablespoons olive oil
- 1 to 2 tablespoons dill weed
- 1 tablespoon capers, drained
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- Baked pita chips
- Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender.
- Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips. Yield: 1-1/3 cups.
Originally published as Garlic Eggplant Spread in Country Woman January/February 2006, p50
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