Yield:
16 servingsIngredients:
| 1 | md | eggplant |
| 3 | md | green onions onions; finely chopped |
| 1 | lg | tomato; peeled and chopped |
| 1 | sm | garlic, raw garlic; clove, finely chopped |
| 1/2 | celery, celery stalk; finely chopped | |
| 1 | tb | lemon juice, lemon juice/vinegar |
| 1 | tb | oil, vegetable vegetable oil |
| 1/2 | ts | salt |
| 1/4 | ts | pepper; freshly ground |
Preparation for Low Fat and Healthy Eggplant dipper Recipe:
Cooking Time: 30 minsPrick 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.) 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.
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