Party

Eggplant Dip

  • 2 medium Eggplants
  • 2 Lemons
  • 1/4 cup Olive oil
  • 2 cloves Garlic
  • 1/4 cup Grated hard cheese

    • Broil the eggplants, turning frequentlyuntil the skin is black and charred (about 20 minutes); or, eggplants may be cooked by roasting at 400°F for 45 minutes (until flesh is soft). Allow to cool. Cut eggplants in half and scoop out the flesh. Cut lemons in quarters and remove seeds. Insert steel blade in food processor. Place eggplant and lemon chunks in container and process until mixture is smooth. Add remaining ingredients and salt and pepper to taste and processuntil smooth and creamy.

    Blender Directions: Cook eggplant as described above and scoop out flesh. Place lemon chunks in blender along with eggplant. Blend at high speed until lemon is liquefied. Add remaining ingredients and salt and pepper to taste and blend until smoothand creamy. Taste to correct seasonings. Yields 2 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Jen Wasyk of Cherokee, KS. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!