Chunky Eggplant Spread
  • 1 medium eggplant
  • 1 large sweet onion
  • 1 garlic clove
  • 3 medium tomatoes
  • ½ cup olive oil
  • 1 teas salt
  • 1 tbsp finely minced fresh parsley
  1. Bake eggplant whole in a 375 degree oven until soft but still firm; cool enough to handle, peel and dice in small pieces.
  2. Peel remaining veggies and chop in tiny pieces.
  3. Mix all veggies with the olive oil, salt and parsley and mix thoroughly.
  4. Chill over night and serve on your favorite crackers, toast points or cocktail bread.
Recipe by Cooking With Mama at