Hi everyone,
I'm borrowing a book from Volunteer Brailists and Tapists called Cooking
With Fruits and Vegetables. I intend to copy about a dozen recipes from it,
mostly for the lady wanting smoothies. No, I won't post them all in one day.
so, enjoy or delete at your discression.
Nancy in OK
Eggplant dip
Serves 7
Ingredients:
one eggplant (approximately one half pound)
three tablespoons lemon juice
1/2 teaspoon salt
one clove garlic, minced
three tablespoons nonfat yogurt or sour cream
1/4 cup parsley chopped
Directions:
Preheat oven to 400. Pierce eggplant all over with a fork or knife. Place on
a baking sheet and bake until tender about 30 to 40 minutes. Remove from
oven and let cool. Halve the eggplant lengthwise and use a spoon to scoop
out the flesh from the skin. Puree in a blender with lemon juice. Mix in
salt, garlic, and yogurt, and continue to puree until smooth. Transfer to a
serving dish and stir in parsley. Serve warm with pita bread.
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