Eggplant Dip

OK. I hate doing dishes. Partly because I do not have the luxury of owning a dishwasher but mostly because I morph into the laziest person ever after cooking. This next recipe is the greatest thing to happen to haters-of-dishes since soup in bread bowls.


  • 1 Purple Florentine eggplant
  • Juice of a lemon
  • 2 Tbsp of extra virgin olive oil
  • 2 Tbsp of sun dried tomatoes, minced
  • 12 Kalamata olives, pitted & minced
  • 1 clove of garlic, minced
  • 200g of Feta cheese, crumbled
  • 2 tsp of tabasco sauce
  • 4 dashes of Greek spice mix
  • Freshly ground pepper

Directions: Cut top of the eggplant & remove flesh with a spoon.  Brush the juice of half a lemon on the inside of the empty eggplant to keep it from browning & put it aside for now (it will serve as a bowl for the dip later). In a pan with olive oil & garlic, cook the eggplant flesh on medium heat until tender. Then turn off the heat & mix in Kalamata olives, sun dried tomatoes, feta cheese, tabasco sauce, Greek spice mix & freshly ground pepper. Puree mixture in a blender or with a hand mixer. Let cool for 30 minutes. Transfer mixture in empty eggplant. Serve dip with crackers, tortillas or vegetables.

Now that you have one less dish to clean, be lazy & listen to this:



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