| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 1/3 |
c |
Olive oil |
|
|
A; (1-pound) eggplant, |
|
|
; cut into 1/4-inch |
|
|
; dice |
| 1 |
ts |
Salt |
| 2 |
|
Plum tomatoes; seeded and diced |
| 3 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Fresh basil leaves; washed well, spun |
|
|
; dry, and minced |
| 2 |
tb |
Minced fresh parsley leaves |
|
|
Garlic flavored Melba toasts or assorted |
|
|
; crudites |
INSTRUCTIONS
ACCOMPANIMENT
In a large heavy skillet cook onion in oil over moderate heat, stirring,
until softened. Add eggplant and salt and cook, stirring, until eggplant
begins to brown, about 10 minutes. Cover skillet and cook eggplant,
stirring occasionally, 5 minutes, or until tender. Remove skillet from heat
and cool eggplant. Stir in remaining ingredients and salt and pepper to
taste. Serve eggplant dip with toasts or crudites.
Makes about 2 1/3 cups.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 717 Calories (kcal); 73g Total Fat; (88% calories from fat);
3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 14
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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