This easy and delicious dip can be served with corn chips, or thinly sliced baguettes.  It works for a casual party, or on an elegant buffet table.  Serve it to your guests or take it with you the next time you’re asked to bring a dish. 

This is just in time for the holiday parties !

Gina’s Eggplant Dip

1 Eggplant
1/2 small red onion
1/2 cup of basil
2 Table spoons of Olive Oil
1 teaspon of red wine vinegar
salt and pepper to taste

Roast one eggplant on 400 for 30-40 minutes until soft in the middle. Slice in half and place the sliced side down. Scoop out the Eggplant from the skin. Chop 1/2 of a small onion. Chop 1/2 cup of basil. Add the Olive Oil and the vinegar. Mix together and refrigerate until cool.

This entry was posted on Monday, November 28th, 2011 at 1:01 am and is filed under Holiday tips, Recipes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.