How to make it

  • Heat a small stock pot over medium-low heat. Add olive oil, and when hot, add the garlic and stir for about one minute.
  • Toss in the eggplant cubes. Cover the pot and cook for 10-15 minutes, stirring occasionally to prevent sticking.
  • When the eggplant is tender, smash it or blend with an immersion blender.
  • Add salt and green chile to taste. Add a little more olive oil on top.
  • Serve with bread, crackers, pita, or crudite.

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