Eggplant Dip
Yield
4 cupsPrep
5 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 3 | medium |
scallions, spring or green onions
finely chopped |
|
| 1 | large |
tomatoes
peeled, chopped |
|
| 1 | small |
garlic cloves
finely chopped |
*
|
| ½ | each |
celery stalks
finely chopped |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 3 | medium |
scallions, spring or green onions
finely chopped |
|
| 1 | large |
tomatoes
peeled, chopped |
|
| 1 | small |
garlic cloves
finely chopped |
*
|
| 0.5 | each |
celery stalks
finely chopped |
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Prick whole eggplant in several places with a fork.
Place in a baking pan and bake in 400℉ (200℃). oven for 30 minutes.
Cool, peel and chop finely.
Combine eggplant, onions, tomato, garlic and celery.
Add lemon juice, vegetable oil, salt and freshly ground pepper.
Cover tightly and refrigerate for several hours to blend flavors.
