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teia's dip

(1 rating)
Recipe by
Doreen Fish
Oshawa, ON

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 rating)
yield serving(s)

Ingredients For teia's dip

  • 1 lg
    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 lg
    onion, sliced
  • 1 can
    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 much as you like....and s/p to taste. Serve it with crisp pita bread or crackers. This is so yummy!! We love it!!

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