Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 ITALIAN EGGPLANT DIP 1 large eggplant 2 medium size tomatoes 1 1/2 teaspoon of salt 2 teaspoons of Italian seasoning 1 teaspoon of onion powder 1/4 teaspoon of garlic powder 2 tablespoons of olive oil Dash of black pepper 1 tablespoon of lemon juice Preheat oven to 400 degrees. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
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