Eggplant Dip Rodier
Serving Size : 16
Ingredients for prepare Eggplant Dip Rodier
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | md | Eggplant |
| 3 | md | Green onions - finely chopped |
| 1 | lg | Tomato - peeled & chopped |
| 1 | sm | Clove garlic - finely chopped |
| 1/2 | | Stalk celery - finely chopped |
| 1 | tb | Fresh lemon juice/vinegar |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
recipe Eggplant Dip Rodier
Eggplant dip is popular in many Mediterranean countries. In
recipe for fried eggplant
the West it is often called poor man's caviar. It's good with
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raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in
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several places with a fork. Place in a baking pan and bake in 400 F oven for 30
Eggplant Dip Rodier
minutes. Cool, peel and chop finely. (A blender or food processor can be used but
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avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add
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lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors. 2
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tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange) Source: Choice Cooking, Canadian Diabetes Assoc. 1986
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Shared but not tested by Elizabeth Rodier, Dec 93.
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