1 lg Eggplant
2 Garlic cloves
1 Green onion; chopped
1/4 c Parsley
1 tb Lemon juice
1/2 ts Dill weed
Recipe by: McDougall Plan Cut the stem off the eggplant and prick it all
over with a fork. Place directly on the oven rack in a 350 degree oven.
Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove
from oven and cool. When it is cool enough to handle, peel and chop. Place
in blender with remaining ingredients and blend until smooth. Chill before
serving.
HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli,
cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread.
If you add more water when blending, this makes an interesting salad
dressing, Also good as a sandwich spread.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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