Eggplant Dip

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Servings: 4 Difficulty: Advanced
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Middle-Eastern-style classic dip that brings home-style flavor to your table
Eggplant Dip (Smith recipe image
Eggplant Dip (Smith recipe image
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Eggplant Dip

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 17.3

Description

This Middle-Eastern dip features Eggplant, Cloves, Onion; chopped, Parsley, Lemon juice. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. all over with a fork.
  2. Place directly on the oven rack in a 350 degree oven.
  3. Bake about 1 hour or until eggplant is soft and has wrinkled skin.
  4. Remove from oven and cool.
  5. When it is cool enough to handle, peel and chop.
  6. Place in blender with remaining ingredients and blend until smooth.
  7. Chill before serving.
  8. HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli, cauliflower, carrots, zucchini.
  9. Or use as a dip for whole wheat pita bread.
  10. If you
  11. add more water when blending, this makes an interesting salad dressing, Also good as a sandwich
  12. spread .
  13. of Sue Smith, S.Smith34, Uploaded June 16, 1994

Nutrition Facts

Servings 4

Amount Per Serving
Calories 17.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.2g5%
Sugars 2.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, chopped, cloves, dill, dip, eggplant, juice, lemon, low-fat, middle-eastern, onion, parsley, smith, title, vegan, weed
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