Eggplant Dip
by Sue Smith
Prep time: 1:00
Overall time: 1:30
Servings: 4 servings
INGREDIENTS
1 lg Eggplant
2 Garlic cloves
1 Green onion; chopped
1/4 c Parsley
1 tb Lemon juice
1/2 ts Dill weed
INSTRUCTIONS
Cut the stem off the eggplant and prick it all over with a fork. Place directly on the oven rack in a 350°F oven. Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove from oven and cool. When it is cool enough to handle, peel and chop. Place in blender with remaining ingredients and blend until smooth. Chill before serving.
CHEF COMMENTS
Use as a dip for raw vegetables, such as broccoli, cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread. If you add more water when blending, this makes an interesting salad dressing, Also good as a sandwich spread.
Tagged: dipsspreads, eggplantdip add tags
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1 Recipe Reviews
einar
reviewed Eggplant Dip
Sue, This was really good and easy to make. I did not tell anyone that it was eggplant dip knowing that a lot of people don't like it to much. But it was all gone after about an hour.
