Post by JJ Judkins on Aug 10, 2008 15:57:04 GMT -6
* Exported from MasterCook *
Eggplant Dip
Recipe By :Choice Cooking, Canadian Diabetes Assoc. 1986
Serving Size : 16 Preparation Time :0:00
Categories : CHEESE DIP
VEGETABLE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
3 medium green onions -- finely chopped
1 large tomato -- peeled & chopped
1 small clove garlic -- finely chopped
1/2 stalk celery -- finely chopped
1 Tbsp fresh lemon juice/vinegar
1 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp freshly ground pepper
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
Description:
"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"
Source:
"Formatted For Masster Cook by JJ"
Yield:
"2 Tablespoons"
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Per Serving (excluding unknown items): 18 Calories; 1g Fat (42.4% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0