Teia's Dip

Doreen Fish


When I worked in a design office there were a lot of goodies that made its way into our office kitchen and this was one of them.
Teia was a Russian lady that worked in our custom drapery work room and she brought this dip one day. I took one look at and said "WHAT on earth is that!!!!?"s it didn't look appetizing at all but it was so delicious!!
I begged for the recipe and she gave it to me but no measurements but I played with it till I got it to taste like Teia's!!
She was a fantastic cook!!!


★★★★★ 1 vote

lots.....makes about 2 cups or more


  • 1 large
    eggplant, skin on and sliced. put in a glass dish and sprinkle with a generous amount of kosher salt. let sit for 15 - 20 mins
  • ·
    olive oil, enough to cover the bottom of a large saute pan to 1/16 inch.
  • 2
    - 3 cloves of garlic, minced
  • 1
    -2 chopped red pepper
  • 4
    fresh tomatoes, puree in a blender or 1/2 can of 28 ounce tomatoes
  • 1 large
    onion, sliced
  • 1 can(s)
    fresh basil

How to Make Teia's Dip


  1. Drain the eggplant and saute in the olive oil, both sides.Set aside and also drain again if necessary....don't want any liquid.
    In a separate fry pan add more olive oil...approx 2 or 3 tbsps.....saute onions,red peppers and garlic...add tomatoes and cook 2 or 3 mins.
    add the cooked eggplant.
    Cook until all the ingredients are starting to blend together.
    Add Fresh basil..as much as you like....and s/p to taste.
    Serve it with crisp pita bread or crackers.
    This is so yummy!! We love it!!

Printable Recipe Card

About Teia's Dip

Course/Dish: Dips

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