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TITLE :Eggplant Dip
SERVES :8
KeyWords :
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
2 Eggplants, Total Weight
About 1 Lb., Washed
1/4 c Lemon Juice
1/4 c Or Less Olive Oil
1/4 c Chopped Parsley
2 cl Garlic Crushed
Black Pepper
Serve With Melba Toast or
Crudites.
(May add 1 T. Tahini Before
Pureeing.)
Instructions:
1.
Preheat the oven To 400.
Put the eggplants On a Baking Sheet and bake for About
40 Minutes,
until Soft.
Remove from the oven and Leave until Completely Cold.
2.
Remove the Stalks from the eggplants.
3.
Puree the eggplants in a Processor With the Lemon Juice,
Oil and
Parsley and Garlic (or Chop the eggplants Very Finely By
Hand and Mash
and Mix With the Other Ingredients.
) Season To Taste.
4.
Serve the Dip on Individual Plates, Garnished With
Parsley, Lemon
Wedges and Extra Oil(Not Necessary).
or Spoon It Into a Small Bowl and Garnish Before Serving
With Melba
Toast.
(Eggplant Is Good Grilled until Charred All Over- 20 To
30 Min.
Scrape Off the Skin.
Rinse and Then Follow the Recipe Above.
)
Notes:
********** RECIPE ENDS ********
