About this recipe: A dip that is hearty and full of flavour. Aubergines are roasted, then blended with garlic, olives oil, balsamic vinegar, sugar and seasoning. Serve with pitta or crusty bread.
i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good! - 20 Sep 2007 (Review from Allrecipes US | Canada)
Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings. - 30 Apr 2006 (Review from Allrecipes US | Canada)
Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4. - 06 Mar 2005 (Review from Allrecipes US | Canada)