Free Recipe Eggplant Dip (Baba Ghannooj)

Recipe Type: Free Dip Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8

Ingredients for Eggplant Dip (Baba Ghannooj) Recipe

1 md Eggplant (about 1 lb)
1 sm Onion; cut into fourths
1 Clove garlic
1/4 c Lemon juice
1 tb Olice or vegetable oil
1-1/2 ts Salt
Vegetable dippers

Eggplant Dip (Baba Ghannooj) Preparation

Date: Thu, 25 Apr 1996 11:57:41 -0500 From: dbailey@ssi.parlorcity.com (David Bailey) (This is a popular Mediterranean dip made with roasted eggplant, which loses its bitter edge with long cooking.) Prick eggplant 3 or 4 times with fork. Cook in 400 degree F. oven until very soft, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers. Yield: about 2 c. dip Vegetable Dippers: Carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, .

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