Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; chopped |
| ⅓ cup | Olive oil |
| \N \N | A; (1-pound) eggplant, |
| \N \N | ; cut into 1/4-inch |
| \N \N | ; dice |
| 1 teaspoon | Salt |
| 2 \N | Plum tomatoes; seeded and diced |
| 3 tablespoons | Fresh lemon juice |
| ¼ cup | Fresh basil leaves; washed well, spun |
| \N \N | ; dry, and minced |
| 2 tablespoons | Minced fresh parsley leaves |
| \N \N | Garlic flavored Melba toasts or assorted |
| \N \N | ; crudites |
ACCOMPANIMENT
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudites.
Makes about 2⅓ cups.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 717 Calories (kcal); 73g Total Fat; (88% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; ½ Fruit; 14 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.