Eggplant dip (rodier)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; |
| 3 | mediums | Green onions; finely chopped |
| 1 | large | Tomato; peeled & chopped |
| 1 | small | Clove garlic; finely chopped |
| ½ | Stalk celery; finely chopped | |
| 1 | tablespoon | Fresh lemon juice/vinegar; |
| 1 | tablespoon | Vegetable oil; |
| ½ | teaspoon | Salt; |
| ¼ | teaspoon | Freshly ground pepper; |
Directions
Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man's caviar. It's good with raw vegetable dippers or on crisp Melba toast.
Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors.
2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Dec 93.