Tuesday, May 19, 2009

Eggplant Dip

This incredibly simple dip is ideal for a casual get-together. I serve it with pita bread. It's also delicious with assorted crackers and crusty breads.

Eggplant Dip

  • 1 large eggplant
  • 1 medium onion finely chopped
  • 3 cloves garlic crushed and finely chopped
  • 3 tablespoons chopped flat parsley
  • 1/4 cup olive oil
  • Juice of one fresh squeezed lemon, more if needed
  • Salt and white pepper


Preheat oven to 375. Bake eggplant for 30 minutes, or until soft and skin burned.Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.

In a food processor combine eggplant flesh and all ingredients. Process until preparation became smooth and creamy. Refrigerate for 4-5 hours or overnight.

Try some of the other great recipes at:

Tasty Tuesday hosted at Balancing Bedlam and Beauty


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  2. Wow this sounds yummy!! I have an abundance of eggplant growing in the garden I will have to try this. Thanks for sharing.

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