Recipe - Eggplant Dip (Baba Ghannooj)

1 md Eggplant (about 1 lb)
1 small Onion; cut into fourths
1 Clove garlic
One fourth cup Lemon juice
1 tablespoon Olice or vegetable oil
1 One half teaspoon Salt
Vegetable dippers

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.

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