Grandma's Pot La Gelle

Lily Moritz Recipe

By Lily Moritz SugarNSpiceLily

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!
The picture shows Grandma's recipe.


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Serves:
1 1/2 cups
Cooking Method:
Microwave

Ingredients

1 medium
eggplant
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)
3 large
garlic cloves, mashed (the amount you use is to your preference)
salt and pepper to taste
Janet Tharpe

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Directions Step-By-Step

1
Microwave until soft.

I don't recall the exact microwaving time, but I recommend starting with five minutes and then another five, then another, until it will slightly 'sink' in it's appearance. DO NOT OVERCOOK!
2
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.
3
Mash the meat in a bowl. Use a little olive oil. Start with 1 teaspoon.
4
Add salt, pepper, onion, and garlic (optional).
5
Cover, chill and serve with crackers or matzoh. This makes an excellent accompaniment alongside your vegetable trays!

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