Eggplant Dip (Baba Ghannooj)1 (1 pound) eggplant
1 small onion, quartered
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil or vegetable oil
1 1/2 teaspoons salt
Vegetables (for dipping) Prick eggplant 3 or 4 times with fork. Bake at 400 degrees F 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 assorted vegetables.
Social Bookmarking
Digg this! | Post to del.icio.us | Post to Furl | Add to Netscape | Add to Yahoo! | Rojo
|
