Eggplant Dip Recipe


Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man''s caviar. It''s good with raw vegetable dippers or on crisp Melba toast.

Step 1

Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.)

Step 2

Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors.

2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)

Things You'll Need

  • 1md Eggplant
  • 3md Green onions, finely chopped
  • 1lg Tomato, peeled & chopped
  • 1sm Clove garlic, finely chopped
  • 1/2 Stalk celery, finely chopped
  • 1tb Fresh lemon juice or vinegar
  • 1tb Vegetable oil
  • 1/2ts Salt
  • 1/4ts Freshly ground pepper

About this Author - Recipes, food and cooking information.