Herbed Eggplant Dip

Course : Eggplant
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 Medium onion -- chopped
1/3 Cup olive oil
1 medium eggplant -- (1-pound) cut into 1/4 inch dice
1 Teaspoon salt
2 medium 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 / Directions:

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

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 Eggplant Recipes