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Aubergine (Eggplant) Dip
This is a dip I first had in Greece. It's a great appetizer to take to a party.
Prep Time: 20 Minutes. Cook Time: approx. 40 Minutes.
1 medium eggplant (about 1 lb)
1 small onion, cut into fourths
1 clove garlic
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1/4 cup lemon juice
1 tbsp olive or vegetable oil
1 1/2 tsp salt
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Directions
Pierce eggplant 3 or 4 times with fork. Bake at 400F until very soft (about 40 minutes). Let cool.
Pare eggplant, remove seeds, and cut into cubes. Blend eggplant, onion, garlic, lemon juice,
oil, and salt in blender on high speed until smooth.
Serve with French bread or veggie dippers, such as 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.
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