Recipe - Herbed Eggplant Dip

1 md Onion; chopped
1/3 cup Olive oil
A; (1pound) eggplant,
; cut into 1/4inch
; dice
1 teaspoon Salt
2 Plum tomatoes; seeded and
minced
3 tablespoon Fresh lemon juice
One fourth cup Fresh basil leaves; washed
well, spun
; dry, and minced
2 tablespoon Minced fresh parsley leaves

ACCOMPANIMENT
Garlic flavored Melba toasts
or assorted
; crudites

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 toasts or crudites.

Makes about 2 1/3 cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 717 Calories (kcal); 73g Total Fat; (88% calories from fat);
3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; One half Fruit; 14
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.