Category: Grub Garage
Mediterranean Dip
1 1/4 lb large eggplant
3 green onions, finely chopped
1 large clove garlic, minced
1 large tomato, peeled & chopped
1 stalk celery, finely chopped
1/4 cup green pepper, finely chopped
1 tbsp fresh lemon juice
2 tsp vegetable oil
1/2 tsp salt
1/4 tsp freshly ground pepper
Poke eggplant in several places with fork. Place on baking sheet and bake in
preheated 400 F (200 C) oven for 45 minutes or until soft, turning once or
twice during baking. Let cool, peel and chop finely. In mixing bowl, combine
eggplant, onions, garlic, tomato, celery and green pepper; toss to mix. Add
lemon juice, oil, salt and pepper; mix well. Cover and refrigerate for at
least 1 hour. Serve with raw vegetables or melba toast. Serves 8
That sounds good, I might have to leave out the egg plant, and grate the cellery instead of just chopping it, but I think I will have to give it a try. I know it would booste the callory count, but I imagin that mixing it with some cream cheese, and fedda, and chopping the vegetables a little bit finer wouldn't negatively effect their nutritional value. Do you concur? It would be very good on Italian bread that way, or perhaps as a filling for stuffed pasta shells, served cold with a vinegar and olive oil dressing and fresh crushed garlic over the top.