Preparation / Directions:
Plan Cut the stem off the
eggplant and prick it all over with a fork. Place
directly on the oven rack in a 350 degree 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.
HELPFUL HINTS: 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.