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Eggplant Dip
Ingredients:
1 medium eggplant (about 1 lb.)
1 sm. onion, cut in fourths
1 clove garlic
1/4 c. lemon juice
1 Tbs. olive oil
1 1/2 tsp. salt
Raw vegetable dippers
1 medium eggplant (about 1 lb.)
1 sm. onion, cut in fourths
1 clove garlic
1/4 c. lemon juice
1 Tbs. olive oil
1 1/2 tsp. salt
Raw vegetable dippers
Directions:
Prick eggplant 3 or 4 times with fork. Cook in 400 degree oven until tender, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemonm juice, oil and salt in blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers.
Prick eggplant 3 or 4 times with fork. Cook in 400 degree oven until tender, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemonm juice, oil and salt in blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers.
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