| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Dip | 8 | Servings | |
INGREDIENTS
| 1 | Eggplant, about 1 lb | |
| 1 | Onion, cut into fourths | |
| 1 | Clove garlic | |
| 1/4 | c | Lemon juice |
| 1 | T | Olice or vegetable oil |
| 1 1/2 | t | Salt |
| Vegetable dippers |
INSTRUCTIONS
Date: Thu, 25 Apr 1996 11:57:41 -0500 From: dbailey@ssi.parlorcity.com (David Bailey) (This is a popular Mediterranean dip made with roasted eggplant, which loses its bitter edge with long cooking.) Prick eggplant 3 or 4 times with fork. Cook in 400 degree F. oven until very soft, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers. Yield: about 2 c. dip Vegetable Dippers: Carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 436.2mg
Potassium: 9.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g