Eggplant Dip
Description
This Mediterranean dip features Eggplant;, Green onions; finely chopped, Tomato; peeled & chopped, Clove garlic; finely chopped, Celery; finely chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. 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
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Eggplant dip is popular in many Mediterranean countries.
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In the West it is often called poor man's caviar.
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It's good with raw vegetable dippers or on crisp Melba toast.
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Prick whole eggplant in several places with a fork.
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Place in a baking pan and bake in 400 F (204&# 194;°C) oven for 30 minutes.
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Cool, peel and chop finely.
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(A blender or food processor can be used but avoid overprocessing.
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Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery.
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Add lemon juice, vegetable oil, salt and freshly ground pepper.
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Cover tightly and refrigerate for several hours to blend flavors.
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tb - ories
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 114.5kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 2451.3mg103%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 3.1g13%
- Sugars 5.2g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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