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.

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