This delicious Kitchen Wisdom Gluten Free Eggplant Dip is so wonderful your friends will make special requests for this appetizer. The eggplant is slowly cooked in butter and tomato. The butter adds sweetness and makes the eggplant melt in your mouth. I have made this with fresh tomatoes and find that canned tomatoes contributes a bit more flavor. Eat immediately or make ahead and keep in the refrigerator, bring to room temperature before serving and enjoy.
1 large American Globe Eggplant
¼ cup Onion
3 cloves Garlic
1 ¼ cups crushed Tomatoes
1 tablespoon Butter
Salt & Pepper to Taste
Prep the Eggplant: Clean and slice eggplant to ¼ inch thickness. If purchasing an eggplant which has not recently been harvested you must remove the bitters – line the eggplant in a colander in the sink and sprinkle a bit of salt between each layer. Top with a plate and weight, I use stones in a shallow bowl. Allow eggplant to press for at least one hour. Pat dry with clean paper towel, then chop into very small cubes.
Finely chop the garlic and onion, measure the tomatoes and place aside. Melt the butter, add the onion and garlic and saute on medium heat. Add the tomatoes and allow to cook for 15 minutes on medium low heat. Add the eggplant, sprinkle with salt and pepper and stir thoroughly and cook for 35 minutes on low. Allow all of the moisture to cook off. Serve warm or at room temperature.
“Eggplant Dip” by Liz Conforti, Forget What You Know About Wheat(c) 2015
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