Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium onion -- chopped
1/3 Cup olive oil
1 eggplant -- (1-pound) cut into
1/4 inch dice
1 Teaspoon salt
2 plum tomatoes -- seeded and diced
3 Tablespoons fresh lemon juice
1/4 Cup fresh basil leaves -- washed well, spun
dry, and minced
2 Tablespoons minced fresh parsley leaves |
Preparation:
Accompaniment: garlic flavored Melba toasts or assorted crudités
In a large heavy skillet cook onion in oil over moderate heat, stirring,
until
softened. Add eggplant and salt and cook, stirring, until eggplant begins to
brown, about 10 minutes. Cover skillet and cook eggplant, stirring
occasionally, 5 minutes, or until tender. Remove skillet from heat and cool
eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve
eggplant dip with toasts or crudités.
Makes about 2 1/3 cups. |
