On February 10th, last year, I entered a contest on justapinch.com and asked my followers to cast their vote for it. The problem, of course, was that I didn’t have a proper picture of my recipe being made or completed.
Tonight, I made this fabulous eggplant dip to have as an appetizer before a dairy Shabbat dinner.
The story as it was written last year:
“My Grandma was notorious for her home cooked family favorites. There was never a visit without a hot, homemade pie.
Another recipe was for this eggplant dip. My Poppy adored this dip!
She had given me the recipe, but I lost it. Poppy has since passed on and Grandma has dementia, and so for the last couple of years, I tried searching the internet without luck.
Luck changed a few months ago when Grandma and I were looking at a recipe for ratatouille, when suddenly, it all came back to her!”
This recipe calls for one eggplant. We used two and came out with this one small bowl. You may decide to double or triple your recipe, depending on how many people you intend to serve it to.
More than one website recommends the use of wooden utensils for making eggplant dips in order to avoid oxidation in your food. Poppy of Poppy Planet warns that if you use stainless steel, inox or iron, it will leave the dish with a bitter taste.
*This recipe may be Eastern European in origin, but I’m not sure. I will update this post when I find out.
Pot Le' Gel
Pot Le’ Gel
Serves: about 6 hungry family members
- 2 medium eggplants
- 1 tsp oil (I suggest olive oil, it’s healthiest. Start with 1 teaspoon. Another recipe we found says 4-5 tablespoons. You may not need all of that.)
- 1 medium onion (finely grated, or finely chopped)
- 1-3 large garlic cloves, mashed (the amount you use is to your preference)
- salt and pepper to taste
Utensils: wooden knife or wooden spatula
- Microwave the eggplant until it is soft.
I don’t recall the exact microwave time, but I recommend starting with five minutes and then another five. Keep at this until it will slightly ‘sink’ in it’s appearance. DO NOT OVER COOK!
- After cooking, cut the green tips off. Peel the skin, cut in half and scoop out the seeds. I remember my grandmother using a grapefruit spoon for this, but I used a fork since I don’t have any.
- Mash the meat in a bowl. Use a little olive oil. Start with 1 teaspoon. Mash this with a wooden knife or other mashing utensil.
- Add salt, pepper, onion, and garlic (optional).
- Cover, chill and serve with bread, crackers or matzoh. This makes an excellent accompaniment alongside your vegetable trays and is also a great vegan alternative to your classic baba ganoush.