Eggplant Dip

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Eggplant Dip

 

2 large eggplant

1 clove garlic, peeled

1 large tomato, peeled and seeded

1 small onion, cut into chunks

4 Tablespoons olive oil

2 teaspoons lemon juice

 

Prick the skin of the eggplants and cut in half.

Place them on a greased baking sheet and bake at 350

degrees for 30 minutes.

Let cool for 5 to 10 minutes then peel.

Into a blender jar, pour tomato, onion, garlic, oil and

lemon juice.

Add salt and pepper and half the peeled eggplant.

Blend on puree.

Add remaining eggplant through feeder hole of the lid or

stop blender and add.

Blend until smooth.

Serve chilled.

You can also substitute 2 small sweet

green peppers for the tomatoes (or use some of each).

Makes 4 to six servings

Can easily be doubled or tripled.

 

 

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