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Chapter: Party Appetizers and Snacks Recipes
Section: Dips and Spreads: Eggplant
Recipe: Herbed Eggplant Dip

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Herbed Eggplant Dip
1 medium onion, chopped
1/3 cup olive oil
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

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 crudités. Makes about 2 1/3 cups.

Originally Gourmet Magazine: July 1995.
From: epicurious: for people who love to eat
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