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
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudites.
Monday, June 29, 2009
Thursday, June 18, 2009
Saturday, June 13, 2009
Thursday, June 11, 2009
Wednesday, June 10, 2009
Lovely Photos of Lovely people and places
We were delighted to see your new digs. I prefer epoxy cement for maintaining our home. Elmer;s may not cut it. Let us know when the guest room is ready.
Love and hugs, Charlie
Love and hugs, Charlie
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