Title: Herbed Eggplant Dip
Categories: July 1995
Yield: 1 servings

1 md Onion; chopped
1/3 c Olive oil
A; (1-pound) eggplant,
; cut into 1/4-inch
; dice
1 ts Salt
2 Plum tomatoes; seeded and
-diced
3 tb Fresh lemon juice
1/4 c Fresh basil leaves; washed
-well, spun
; dry, and minced
2 tb Minced fresh parsley leaves

-------------------------------ACCOMPANIMENT-------------------------------
Garlic flavored Melba toasts
-or assorted
; crudites

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 crudites.

Makes about 2 1/3 cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 717 Calories (kcal); 73g Total Fat; (88% calories from fat);
3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 14
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.