| Stuffed Eggplant Dip
1 large eggplant (the unbaked shell makes a container for the dip)
1 tablespoon of lemon juice
1 1/4 cup of vegetable oil
1 green pepper, chopped
2 stalks celery, diced
1 onion, chopped
1 carrot, finely chopped
1 clove garlic, crushed
1 tablespoon of vinegar
2 tomatoes, peeled & chopped
2 tablespoon of cilantro
1/4 teaspoon of basil
1 teaspoon of salt
Serve with dip crackers |
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Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/2" shell; reserve pulp. Brush inside of eggplant shell with lemon juice to prevent browning; set aside. n medium saucepan, steam or cook reserved pulp in boiling water until tender; set aside. In a large skillet, heat oil. Add green pepper, celery, onion and carrot. Sauté until vegetables are tender. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt and cooked eggplant pulp. Stirring occasionally, cook over medium heat for approximately 15 minutes or until very tender. Spoon cooked vegetable mixture in eggplant shells. Refrigerate overnight (or until cold) and serve with dip crackers.
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