Eggplant Dip

Recipe Ingredients

1 tablespoon	15ml	Eggplant (medium)
2 tablespoons	30ml	Tomatoes - chopped (medium)
4 tablespoons	60ml	Minced fresh parsley
1		Garlic clove - peeled, crushed
1/4 cup	59ml	Fresh lemon juice
1 cup	62g / 2.2oz	Onion - minced (small)
1 teaspoon	5ml	Red chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Bake the whole eggplant at 350 degrees for 45 to 60 minutes, or until soft to the touch. Cool, peel, and cut eggplant in cubes.

In a food processor or blender, puree eggplant and 1/2 of the tomatoes until smooth. Transfer to a bowl and mix in the remaining ingredients thoroughly with a wooden spoon. Chill for at least 1 hour before serving.

This recipe yields 4 servings.

Source:
THE NATURAL HEALING COOKBOOK by Bessie Jo Tillman, M.D. (c) 1995 - Rudra Press, Portland, OR - 261 pages - $14.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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