Herbed Eggplant Dip

Name: Herbed Eggplant Dip
Ingredients: 1 medium onion, chopped; 1/3 cup olive oil; a 1-pound eggplant, cut into 1/4-inch dice; 1 teaspoon salt; 2 plum tomatoes, seeded and diced; 3 tablespoons fresh lemon juice; 1/4 cup fresh basil leaves, washed well, spun dry, and minced; 2 tablespoons minced fresh parsley leaves; Accompaniment: garlic flavored Melba toasts or assorted crudites

9 ingredients

6 steps

Ingredients

1 medium onion, chopped
1/3 cup olive oil
a 1-pound eggplant, cut into 1/4-inch dice
1 teaspoon salt
2 plum tomatoes, seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry, and minced
2 tablespoons minced fresh parsley leaves
Accompaniment: garlic flavored Melba toasts or assorted crudites

Directions

1

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened.
2

Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes.
3

Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender.
4

Remove skillet from heat and cool eggplant.
5

Stir in remaining ingredients and salt and pepper to taste.
6

Serve eggplant dip with toasts or crudites.