This is a repeat for my husband and me because we enjoyed this dip recipe so much the first time I made it. . .
For 2 dinners (freeze half):
–large eggplant (pierce skin all around thoroughly; microwave on plate for 6 minutes; then turn over to microwave for 5 minutes more; let cool)
–tomato (Roma, 1; chop)
–avocado (should be slightly soft; dice; 1)
–marinara sauce (2 tablespoons; I used garlic – basil pasta sauce)
–minced garlic (in a jar; 1 tablespoon)
–onion (large; red; 2 slices; dice finely)
–specialty Parmesan-basil olive oil (2 tablespoons)
–salt and pepper to taste
1 – Cut the stem off the eggplant, then halve lengthwise. Scrap the pulp out onto a flat surface. Cut with knife 2 ways. Then spoon into a large bowl.
2 – Add chopped tomato, diced avocado, marinara sauce, minced garlic, chopped onion, olive oil, salt and pepper to taste.
3 – Stir well. You want the avocado to fall apart. Divide into 2 parts, and freeze one (retain for only a week in freezer). Chill the other until ready to serve.
4 – Serve chilled, with crackers or bread.
–recipe by C. Mabry.