FLAME-GRILLED EGGPLANT DIP
This dip can be eaten on crackers,bread, or baby carrots.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 1/2 cup
Number Of Ingredients 8
Steps:
- Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.
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