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    Italian Eggplant Dip


    Source of Recipe


    Internet

    List of Ingredients




    1 large eggplant
    2 medium size tomatoes
    1 1/2 teaspoon of salt
    2 teaspoons of Italian seasoning
    1 teaspoon of onion powder
    1/4 teaspoon of garlic powder
    2 tablespoons of olive oil
    Dash of black pepper
    1 tablespoon of lemon juice

    Preheat oven to 400ºF. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant.
    Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.

    Recipe




 

 

 


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