Herbed Eggplant Dip

[Guest guest]

@@@@@

Herbed Eggplant Dip

 

1 medium onion, chopped

1/3 cup olive oil

1 (1-pound) eggplant, 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

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.

Can be prepared in 45 minutes or less.

 

Source: Gourmet, July 1995, The Last Touch

Formatted by Chupa Babi: 06.15.08

 

ChupaNote: put a couple of tablespoons of good olive oil in a blender or food

processor add the recipe above, blend or proces till chunky. Toss with whole

wheat pasta and sprinkle with red pepper flakes. Goood hot, room temp or cold.

This recipe works well with a mix of mint and parsley.

-----