Eggplant Dip

Serves 4

 

This is a south of the boarder flavorful filling for a pita or wrap, serve chilled as a dip for pita or veggies.  Kind of like a creamy pico de gallo.  This recipe is so versatile you can change the flavors quite easily with different herbs (like basil) and seasonings.

1 large eggplant (peeled and diced)

1 small plum tomato, finely chopped

3 T chopped red onion

2 T fresh cilantro

2 T fresh lime juice

2 clove garlic, finely chopped

1/2 tsp salt

1/2 tsp Some like it HOT (can replace with chili flakes)

pepper

Bring a large pot of liberally salted water to a boil. Add the eggplant and return to a boil.  Reduce heat slightly and boil until tender, about 7 minutes. Remove and drain well and transfer to a medium bowl.  Using a fork, mash the eggplant until slightly chunky.  Add remaining ingredients, and stir well until mixture is a creamy dip.  Cover and refrigerate for 2 hours or up to 2 days.  Served chilled with toast tips, veggies or pita.