Eggplant Dip

Tender baked eggplant mixed with garlic, onion, lemon juice, extra virgin olive oil and seasoned with salt.

Ingredients -

1 medium Eggplant
1 clove Garlic
1 small Red or White Onion, peeled and quartered
1/4 cup Lemon Juice
1 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt

Assorted Raw Vegetables for dipping

Preparation:

1. Preheat oven to 375 F.

2. Prick eggplant with a fork in 8-10 places.

3. Bake 40 minutes.

4. Pare skin from eggplant.

5. Cut eggplant into small pieces.

6. Place eggplant, garlic, onion, lemon juice, oil and salt into food processor. Process until smooth.

7. Spoon into serving bowl.

8. Serve with raw vegetables, crackers, or garlic toast.

Variations and Recipe Ideas:

Cooking Tip

Eggplant

1 medium eggplant weighs about 1 pound uncooked. When cooked and tenderized as it is in this recipe, about 3 cups of chopped eggplant is the end result.

Cooking Tip

Eggplant

Eggplant should be used within a few days of purchase. Its important to check the ripeness of the eggplant before purchasing. If the flesh indents slightly but returns to its original state, the eggplant is ripe. Small eggplants are generally better in flavor than large eggplants.

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