Eggplant Dip
1 med eggplant (about 1 lb)
1 small onion, cut into fourths
1 clove garlic
1/4 C lemon juice
1 T olive or vegetable oil
1 1/2 t salt
Vegetable Dippers*
Pierce eggplant 3 or 4 times with fork. Bake at 400F until very soft,
about 40 minutes. Cool. Pare eggplant and cut into cubes. Process eggplant, onion, garlic, lemon juice, oil and salt in blender on high speed until
smooth. Serve with Vegetable Dippers.
* These can include 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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