| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Salad | 8 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1/2 | c | or more mayonnaise |
| 6 | Cloves garlic | |
| 1 | Onion | |
| 1/2 | t | Salt |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
From: jeffosri@iafrica.com Date: Tue, 13 Aug 96 07:29:47 GMT Source: " Chag Sameach - Yeshiva College Recipe Book " Bake eggplant in oven. When skin is charred and eggplant is tender, peel and place in blender with remaining ingredients. Whip until blended. Correct seasoning to taste. Serve as a dip, or on crackers. JEWISH-FOOD digest V96 #001 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus feels your pain”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 68
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 3.8mg
Sodium: 250.8mg
Potassium: 38.3mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.7g
Protein: <1g