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eggplant Dip (baba Ghannooj) 1 (1 Pound) Eggplant
1 Small Onion, Quartered
1 Clove Garlic
1/4 Cup Lemon Juice
1 Tablespoon Olive Oil Or Vegetable Oil
1 1/2 Teaspoons Salt
vegetables (for Dipping) prick Eggplant 3 Or 4 Times With Fork. Bake At 400 Degrees F Until Very Soft, About 40 Minutes. Cool. pare Eggplant; Cut Into Cubes. Place Eggplant, Onion, Garlic, Lemon Juice, Oil And Salt In Blender Container. Cover And Blend On High Speed Until Smooth. serve With Assorted Vegetables. |
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