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Eggplant and Pesto Dip Recipe

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This recipe for Eggplant and Pesto Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Cohen (Chris' Aunt)
Added: Sunday, December 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant (1 lb)
1 T. prepared pesto sauce
1/2 tsp. salt
1 tsp. lemon or lime juice

Directions:
Directions:
Heat oven to 400 and bake eggplant until soft, approx. 45 min.
Cool and peel eggplant, separate seeds from pulp (optional). Chop finely and place in a small bowl. Add pesto, salt and juice. Beat with a fork until blended.
Adjust seasoning to taste and serve with crackers or spoon into mushroom caps.

 

 

 

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