Herbed Eggplant Dip
Grrrrrgh!
Course : Eggplant
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             Medium  onion -- chopped
     1/3           Cup  olive oil
  1                     eggplant -- (1-pound) cut into
     1/4          inch  dice
  1           Teaspoon  salt
  2                     plum tomatoes -- seeded and diced
  3        Tablespoons  fresh lemon juice
     1/4           Cup  fresh basil leaves -- washed well, spun
                        dry, and minced
  2        Tablespoons  minced fresh parsley leaves
 

Preparation:

Accompaniment: garlic flavored Melba toasts or assorted crudités In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités. Makes about 2 1/3 cups.

 

Nutritional Information:

836 Calories (kcal); 73g Total Fat; (75% calories from fat); 7g Protein; 47g Carbohydrate; 0mg Cholesterol; 2161mg Sodium