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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Eggplant Dip Recipe

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This recipe for Eggplant Dip is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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