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Eggplant Dip Recipe

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

Contributor:  
Contributor:  
Mabelle Kirk
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1 T olive oil
1T lemon juice
1/2 cup plain nonfat yogurt
2 T chopped dill
salt & pepper to taste (needs more than you might think)

Directions:
Directions:
Pierce eggplant with a fork, microwave till soft. Cool enough to handle, halve lengthwise, scoop out softened pulp into a food processor, discarding most of the seed.
Add oil, lemon juice, salt & pepper, pulse on and off a few times leaving texture a bit coarse. Remove to bowl, fold in yogurt & dill. Spoon into small serving bowl and garnish with 1/4 cup finely chopped tomato for garnish.

Personal Notes:
Personal Notes:
Very easy preparation and not many calories for a dip.

 

 

 

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