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Add a photoServings: 6
Ingredients
- 1 x Aubergine, Md, About 1 Pound
- 2 x Cloves Garlic
- 1/2 tsp Soy Sauce
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lemon Juice
- 1 c. Fresh Tomato, Minced
- 2 Tbsp. Green Onion, Diced, Use All
- 2 Tbsp. Fresh Parsley, Chopped
- 1 Tbsp. Fresh Basil, Minced, Or possibly
- 1 tsp Dry Basil, Crushed
Directions
- Cut the aubergine in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 min. As the aubergine cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the aubergine. Add in all of the other ingredients and blend well. Cover and chill.
- Makes about 3 1/2 c. of dip. SUGGESTED
- DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 62 | |
| Calories from Fat 41 | 66% |
| Total Fat 4.68g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 216mg | 6% |
| Total Carbs 5.18g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.18g | 1% |
| Protein 1.0g | 2% |
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