Aubergine Dip (Baba Ghannooj) Recipe

• 1 med Aubergine (about 1 lb)
• 1 sm Onion, cut into fourths
• 1 x Clove garlic
• 1/4 c. Lemon juice
• 1 Tbsp. Olice or possibly vegetable oil
• 1 1/2 tsp Salt Vegetable dippers

1. (This is a popular Mediterranean dip made with roasted aubergine, that loses its bitter edge with long cooking.)
2. Prick aubergine 3 or possibly 4 times with fork.
3. Cook in 400 degree F. oven till very soft, about 40 min.
4. Cold.
5. Pare aubergine; cut into cubes.
6. Place aubergine, onion, garlic, lemon juice, oil and salt in blender container.
7. Cover and blend on high speed till smooth.
8. Serve with vegetable dippers.
9. Yield: about 2 c. dip
10. Vegetable Dippers: Carrot sticks, cauliflower or possibly broccoli flowerets, celery sticks, cucumber or possibly zucchini sticks, green onion pcs, small whole mushrooms, red or possibly green pepper strips, radishes with stems.

aubergine, onion, clove garlic, lemon juice, vegetable oil, salt

Taken from cookeatshare.com/recipes/aubergine-dip-baba-ghannooj-71500 (may not work)