Eggplant Dip Recipe
-Bubbie Ella’s Kitchen
Dairy Free, Kosher, Gluten Free
1 large, firm, purple eggplant (peeled, and cut in cubes)
2 tbsp of olive oil
1 large white onion
1 tbsp of mayonnaise (light or regular)
1/2 tbsp garlic powder
1 tsp of salt
2 eggs (hard boiled)
Boil two eggs until they are hard boiled. Peel the shell and set aside.
In a pan, set on a medium fire, put in oil, eggplant, and onion. Fry it until it becomes soft.
Pour eggplant and onion mixture into a drainer, shake out the access liquid.
In a bowl, put the eggplant mixture, mayonnaise, garlic powder, salt and the 2 hard boiled eggs.
Use a potato masher, and mash it all together to your desired texture.
Serve with bread, pita, or crackers.
This dip can be refrigerated for up to 4 days.
About Bubbie Ella’s Kitchen
Bubbie Ella is the Grandmother of the Everything Jewish Toronto Creator’s (Jennifer & Brittney). She is from Poland and also lived in Israel before immigrating to Canada.
She is an amazing cook. She doesn’t use recipe books or measuring cups, so we have to watch over her to make sure we are getting the right measurements for her recipes.
Enjoy the home-made love in these meals she has created for us to pass down.