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Recipe by My Kosher Recipe Contest

Eggplant Dip

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Eggplant Dip
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

Submitted by Minna Koenig

 

I’m always looking for interesting ways to get my kids to eat more veggies. This dish basically just came together by itself.

Ingredients

Main ingredients

  • 1 med-larg eggplant, diced

  • 1 med-large onion, diced

  • 1 red (or yellow or orange) pepper, diced

  • 1 zucchini, diced (optional)

  • 1 8-oz can crushed tomatoes

  • Salt

  • Pepper

  • Oregano

  • Bay leaf

Directions

Prepare the Dip

1.

In a 4-qt pot, put enough oil to just cover bottom of pot. Sauté diced onion on med flame for 10-15 min. Then add diced pepper then eggplant into pot and cover. Lower flame to low. Let cook 15 more minutes, then mix.

2.

If using zucchini add now, if not add spices and re-cover pot. Add the crushed tomatoes, mix in veggies. Cover and cook 15 more minutes. Then uncover and let “boil” 15 more minutes (till all veggies are soft but not falling apart).

3.

Cool in pot before storage.

Recipe tags

aubergines challah dip courgettes crushed tomatoes dips eggplant eggplant dip eggplants healthy ingredients Minna Koenig my kosher mykosher mykosher.com onions peppers red peppers tomatoes zucchini zucchinis
Eggplant Dip

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