Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Eggplant & Pimento Dip 2 medium (1 1/4 lb.) eggplant 3 tablespoons of lemon juice 2 tablespoons of water 3/4 teaspoon of salt 1-2 cloves garlic, minced One 4 ounce jar of pimento, drained and diced Pita bread, cut in wedges for dippers On foil-lined broiler pan, broil the eggplant 5 inches from source of heat, turning occasionally, 25 to 35 minutes or until skins are charred and eggplants are very soft. Cool and peel off charred skins. Place the eggplant in food processor with lemon juice, water, salt and garlic. Process just until smooth. Fold in pimento. Refrigerate until cold and ready to serve. Makes 3 1/2 cups. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.