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6 tbsp margarine
1 peeled eggplant, finely chopped
1 onion, minced
1/4 c tomato paste
1/4 c sour cream
2 tbsp vinegar
1 1/2 tsp salt
dash pepper


Melt margarine in saucepan. Add eggplant and onion; cook until tender, stirring frequently. Add tomato paste, sour cream, vinegar, salt, and pepper; mix well. Place in bowl; refrigerate until chilled. Serve on crackers or thinly sliced rye bread.