This is another Eastern European recipe for this month's Cook Around the Globe. It's meant to be an appetizer but we had it as a light vegetarian dinner with homemade bread. The dip is easy and quick to prepare - and tastes great with buttered, toasted bread.
3 medium eggplants (300 g each)
100 g onion, finely chopped
250 g carrots, grated
3-4 tbsp oil
1 bunch parsley, chopped
1-2 cloves garlic, pressed
3-4 tbsp white wine vinegar
Preheat oven to 400F. Line a baking sheet with parchment paper, place eggplant on paper and bake for 30 minutes. Briefly chill in cold water, then peel and mince. Place onion, carrots, oil, and 3 tbsp water in a pan. Cover and simmer for 7-10 minutes. Let cool. Mix eggplant, carrots & onion, parsley and garlic together. Season with salt, pepper, a dash of sugar, and vinegar. Server with toasted and buttered bread slices.
(This post is linked to Katherine Martinelli's Dip Blog Hop)