*  Exported from  MasterCook  *

                           Greek Eggplant Dip

Recipe By     : Merrill Shindler
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips/Spreads                     Greek

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lg            Eggplant -- or 2 md
  1      cl            Garlic -- mashed
  1      md            Onion -- grated
  1      tb            Parsley -- chopped
  1      ts            Mixed herbs (oregano, etc)
                       Olive oil
                       Greek olives (optional)

Pierce the eggplant with a fork several times, and bake at 350
degrees F for one hour. Peel and chop the eggplant. Add other
ingredients (except olives), and run through a blender. Chill (the
eggplant, not you). Top with olives. Serve with crackers.

Copyright 1995, Merrill Shindler
Gigaplex Homepage
MC formatting by [email protected]  ICQ# 12099532


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.