Eggplant dip (baba ghannooj)

Yield: 8 Servings

Measure Ingredient
1 medium Eggplant (about 1 lb)
1 small Onion; cut into fourths
1 \N Clove garlic
¼ cup Lemon juice
1 tablespoon Olice or vegetable oil
1½ teaspoon Salt
\N \N Vegetable dippers

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.



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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