|1 medium||Eggplant (about 1 lb)|
|1 small||Onion; cut into fourths|
|¼ cup||Lemon juice|
|1 tablespoon||Olice or vegetable oil|
Date: Thu, 25 Apr 1996 11:57:41 -0500 From: dbailey@... (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.
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