Eggplant Dip

Course : Dips
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 medium eggplants -- total weight 1 pound washed
1/4 cup lemon juice
1/4 cup or less olive oil
1/4 cup chopped parsley
4 cloves garlic crushed
1 teaspoon black pepper
1 package with melba toast or crudites
1 tablespoon tahini before pureeing.

Preparation / Directions:

1. Preheat the oven To 400. Put the eggplants On a Baking Sheet and bake for About 40 Minutes, until Soft. Remove from the oven and Leave until Completely Cold. 2. Remove the Stalks from the eggplants. 3. Puree the eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic (or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other Ingredients.) Season To Taste. 4. Serve the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary) or Spoon It Into a Small Bowl and Garnish Before Serving With Melba Toast. (Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min. Scrape Off the Skin. Rinse and Then Follow the Recipe Above.)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes