Spicy Olive Salad/ Dip

• Appetizers
• Dips & Salsa
• Low Carb
• Non Dairy
• Salads
• Sides
• Vegetable
• Vegetarian

Posted on January 12, 2010 By Nina Safar

Ingredients:

1 can kvutzat yavne olives
1 onion cubed
1 small- medium eggplant cubed
1 small Hunt’s tomato paste
2 tbsp sugar
some salt
a drop vinegar
hot red paprika to taste

Directions:

Cook olives in water for at least an hr to take away the bitterness. After its done rinse them.
Saute onions till soft in a little oil. Add eggplant and a 1/4 cup water let it cook till it gets soft. Add rest of ingredients and mix. Let it cook for a few more minutes. Cool and refrigerate. Can be served cold or room temp.

Enjoy!

~ Recipe submitted by Yides Biederman