Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Stuffed Eggplant Dip 1 large eggplant (the unbaked shell makes a container for the dip) 1 tablespoon of lemon juice 1 1/4 cup of vegetable oil 1 green pepper, chopped 2 stalks celery, diced 1 onion, chopped 1 carrot, finely chopped 1 clove garlic, crushed 1 tablespoon of vinegar 2 tomatoes, peeled & chopped 2 tablespoon of cilantro 1/4 teaspoon of basil 1 teaspoon of salt Serve with Scooples Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/2 " shell; reserve pulp. Brush inside of eggplant shell with lemon juice to prevent browning; set aside. In medium saucepan, steam or cook reserved pulp in boiling water until tender; set aside. In a large skillet, heat oil. Add green pepper, celery, onion and carrot. Saute until vegetables are tender. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt and cooked eggplant pulp. Stirring occasionally, cook over medium heat for approximately 15 minutes or until very tender. Spoon cooked vegetable mixture in eggplant shells. Refrigerate overnight (or until cold) and serve with Scooples or other dip crackers. 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...
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