| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant (about 1 lb) |
| 1 |
sm |
Onion; cut into fourths |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Olice or vegetable oil |
| 1 1/2 |
ts |
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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