Smoked Eggplant Dip recipe by Linda Rottman
Ingredients: 1 large eggplant, grilled ½ to ¾ of a yellow onion, chopped very fine 1 Tbs. olive oil ½ lemon, juiced (optional) Kosher salt and pepper
Directions: Fire up the bbq, on medium heat Cut the top off the eggplant, grill for 5 minutes on each of 4 sides Let cool in a bowl, peel all the blackened skin off Plop the eggplant onto a cutting board, retain its juices in the bowl Finely chop the eggplant, working the board in both directions (I use a meat cleaver)
Place back in bowl, add finely chopped onion, stir together Add olive oil, lemon juice, Kosher salt and pepper to taste
Serve with Table water crackers or pita chips
Bon Appetit!
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