Thai Eggplant Dip

Ingredients

  • 1/3 cup golden raisins, chopped
  • 2 tablespoons water
  • 1 garlic clove, minced
  • ¼ teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 (1-pound) eggplant
  • + 65 more ingredients
    • ¼ teaspoon black pepper
    • 1 teaspoon olive oil
    • 1 teaspoon olive oil
    • 2 tablespoons water
    • 2 tablespoons chopped fresh basil
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons fresh lemon juice
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • 1 (1-pound) eggplant
    • ¼ teaspoon black pepper
    • 2 tablespoons water
    • 3 tablespoons grated Parmesan cheese
    • 3 tablespoons grated Parmesan cheese
    • ¼ teaspoon black pepper
    • 2 tablespoons water
    • 3 tablespoons grated Parmesan cheese
    • 1 garlic clove, minced
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 2 tablespoons water
    • 1/3 cup golden raisins, chopped
    • 1 (1-pound) eggplant
    • 2 tablespoons chopped fresh basil
    • 1 teaspoon olive oil
    • 1/3 cup golden raisins, chopped
    • 2 tablespoons chopped fresh basil
    • 3 tablespoons grated Parmesan cheese
    • 1 garlic clove, minced
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • 1/3 cup golden raisins, chopped
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons fresh lemon juice
    • 1/3 cup golden raisins, chopped
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 1 teaspoon olive oil
    • 1 (1-pound) eggplant
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons water
    • 2 tablespoons chopped fresh basil
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon olive oil
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • 1 (1-pound) eggplant
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 1/3 cup golden raisins, chopped
    • 2 tablespoons chopped fresh basil
    • 3 tablespoons grated Parmesan cheese
    • 1 (1-pound) eggplant
    • 3 tablespoons grated Parmesan cheese

Preheat oven to 425°. Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425° for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher. Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave ...

View full recipe at My Recipes

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