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Parve
Easy
15 Servings
Allergens 
No Allergens specified
1 Hour, 25 Minutes
Diets
I once made this eggplant dip when some of my husband’s friends were over. I gave them each a bowl to take home for Shabbos. Now I get weekly e-mails to find out if I “perhaps made it again.” This week I answered yes!
5 Chinese (Asian) eggplants, thinly sliced, unpeeled
20 whole cloves of garlic, peeled, such as Mr. Dipz Peeled Garlic
oil, for oven frying
7.5 ounces (212 grams) Tuscanini Sun Dried Tomatoes in oil, drained and chopped
1 19-ounce (538-gram) can herb-flavored tomato sauce
1 tablespoon plus 2 teaspoons brown sugar
2 teaspoons vinegar
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place the sliced eggplant and garlic cloves into a Pyrex baking dish and pour in enough oil to just cover.
Place dish into the oven and bake for about half an hour, mixing once or twice (the edges of the eggplant should be turning crispy).
Remove from oven and pour through a sieve, discarding any extra oil.
Return eggplant and garlic cloves to the baking dish and add the remaining ingredients.
Mix well and cover.
Lower oven heat to 350 degrees Fahrenheit (180 degrees Celsius).
Bake for 35 minutes and cool. Refrigerate.
Serve scooped in a martini glass with some garlic-toasted baguettes. Alternatively, serve in little bowls made of wontons, along with guacamole.
Photography: Daniel Lailah Styling: Amit Farber
How Would You
Rate this recipe?
Freezer friendly? Can this dip be frozen? Thanks!!
yes!
Brand of tomatoe sauce? I can not find a 19oz can herb flavored tomatoe sauce. I was wondering which brand you used? I made this today with regular tomato- sauce tasted terrible.