HERBED EGGPLANT DIP

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Herbed Eggplant Dip image

Categories     Condiment/Spread     Onion     Tomato     Appetizer     Vegetarian     Quick & Easy     Low/No Sugar     Lemon     Basil     Eggplant     Fall     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 9

1 medium onion, chopped
1/3 cup olive oil
a 1-pound eggplant, cut into 1/4-inch dice
1 teaspoon salt
2 plum tomatoes, seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry, and minced
2 tablespoons minced fresh parsley leaves
Accompaniment: garlic flavored Melba toasts or assorted crudités

Steps:

  • In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités.

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