 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Eggplant, Vegetables] -> [Eggplant dip Recipe] |
Eggplant dip
|
| Artist: |
_ |
Yield: |
16 |
| Categories: |
Appetizers, Eggplant, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| med | Eggplant | | 3
| med | Green onions, finely chopped | | 1
| large | Tomato, peeled & chopped | | 1
| small | Clove garlic, finely chopped | | 1/2
| | Stalk celery, finely chopped | | 1
| tbsp | Fresh lemon juice/vinegar | | 1
| tbsp | Vegetable oil | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper |
|
Procedures:
| 1 | Eggplant dip is popular in many mediterranean countries. | | 2 | In the west it is often called poor man"s caviar. | | 3 | It"s good with raw vegetable dippers or on crisp melba toast. | | 4 | Prick whole eggplant in several places with a fork. | | 5 | Place in a baking pan and bake in 400°F oven for 30 minutes. | | 6 | Cool, peel and chop finely. | | 7 | (a blender or food processor can be used but avoid overprocessing. | | 8 | Dip is best when it has some crunch). | | 9 | Combine eggplant, onions, tomato, garlic and celery. | | 10 | Add lemon juice, vegetable oil, salt and freshly ground pepper. | | 11 | Cover tightly and refrigerate for several hours to blend flavors. | | 12 | 2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange) |
|
|
|
|
|
|
|
|
|
|
