Eggplant Dip (Rodier) Recipe




Eggplant Dip (Rodier) Ingredients

1 medium eggplant
3 medium green onions, finely chopped
1 large tomato, peeled & chopped
1 small clove garlic, finely chopped
1/2 stalk celery, finely chopped
1 tbsp fresh lemon juice/vinegar
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp freshly ground pepper

A Recipe for
Eggplant Dip (Rodier)

 

Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

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Eggplant Dip (Rodier)

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)






Eggplant Dip (Rodier) Directions

Eggplant dip is popular in many Mediterranean countries. In the West
it is often called poor man's caviar. It's good with raw vegetable
dippers or on crisp Melba toast.

Prick whole eggplant in several places with a fork. Place in a baking
pan and bake in 400 F oven for 30 minutes. Cool, peel and chop
finely. (A blender or food processor can be used but avoid
overprocessing. Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery. Add lemon juice,
vegetable oil, salt and freshly ground pepper. Cover tightly and
refrigerate for several hours to blend flavors.

2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free
exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Dec 93.

Serves: 16

 

 

 

 

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