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LOCATION: Recipes >> Dips >> Eggplant Dip 02

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EGGPLANT APPETIZER

1 medium egplant
2 onions
3 tomatoes
2 slices white bread, trimmed
1/4 cup vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
3 tablespoons salad oil

Place the eggplant on a baking sheet. Bake in a 375deg F oven for
45 minutes or until tender. Cool and Peel. Chop the onions very
fine. Add the tomatoes and eggplant. Chop fine. Soak the bread in
the vinegar, and add, together with the salt, pepper, sugar and
oil. chop until very smooth and well blended. Correct seasonings.
The mixture should be fairly spicy. Serve cold as an appetizer or
relish.

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