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Eggplant Dip with Onion, Celery, and Garlic

Eggplant pieces are fried until golden brown and combined with sautéed chopped celery and chopped onion, tomato sauce, coarse salt, fresh ground black pepper, white sugar, and vinegar. Mixture is simmered until soft and chilled until ready to serve.
Ingredients -

2 Medium Eggplants peeled and cut in 1" cubes
1/2 cup Vegetable Oil
2 cups coarsely chopped Celery
2 cups coarsely chopped Onion
1 Garlic Clove, minced
1 (16 ounces) can Tomato Sauce
1/2 cup Vinegar
2 tablespoons White Sugar
Coarse Salt
Fresh Ground Black Pepper
 
Preparation:

1. Add the oil to a frying pan and heat over medium high heat.

2. Fry the eggplant until brown on both sides.

3. Drain on paper towels.

4. Add the celery, onion and garlic to a fry pan and sauté until tender.

5. Add the tomato sauce, salt and pepper and mix well.

6. Whisk together the sugar and vinegar.

7. Add the vinegar mixture and the eggplant to the skillet and stir lightly to coat.

8. Simmer for 20 minutes, uncovered.

9. Chill until cold.

10. Serve with pita chips and enjoy.
 


Eggplant Recipe Tip -
Eggplant Absorbs Flavor
Eggplant is mild and super-absorbent and will take on the flavor of anything it is cooked with. To maintain the flavor of the eggplant, blanch it in unsalted water for a couple minutes before cooking with other ingredients. This will limit its ability to absorb the liquids, oils and flavors produced by other ingredients and help it maintain its own flavor.

Eggplant Recipe Tip -
Using a Garlic Press

It is important that when you purchase a garlic press you research and ask questions about the quality and ease of using the press. In most cases, it is better to spend a little more for the garlic press because in the long run you will save time and effort. A good garlic press allows you to forgo peeling and allows you to just discard the garlic skin that is left in the cavity. This saves time in peeling and cleanup is easy.


 
 
 
   
 
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