Name: Eggplant Dip
Ingredients: 1 Eggplant; 1/4 Onion, minced; 3 Cloves fresh garlic, minced; Olive oil; Salt and pepper to taste

The apostles of Jesus Christ were unique – unique in their experience of the Jesus of history, unique in their sight of the risen Lord, unique in their commission by Christ’s authority and unique in their inspiration by Christ’s Spirit. We may not exalt our opinions over theirs or claim that our authority is as great as theirs. For their opinion and authority are Christ’s. If we would bow to His authority, we must therefore bow to theirs. As He Himself said, “He who receives you receives Me” (Mt. 10:40; Jn. 13:20).

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs		Appetizers, Spreads	1	Servings

INGREDIENTS

1		Eggplant
1/4		Onion, minced
3		Cloves fresh garlic, minced
		Olive oil
		Salt and pepper to taste

INSTRUCTIONS

Cook eggplant in heavy skillet over low flame, turning frequently until
skin is dark and crackles to the touch. Cool, peel and mash pulp; add onion
and garlic. Add oil, a little at a time, while continuing to mash pulp,
until mixture is creamy in texture. Eggplant absorbs the oil, so quite a
bit is needed. Add salt and pepper to taste. Refrigerate. May be used as a
dip for vegetables or on chunks of pita bread as a spread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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