|James McNair's Breakfast|
|by James McNair|
Recently honored with an award of excellence from the International Association of Culinary Professionals, James McNair has long been accorded fou...
1 - 10 of 66 for eggplant dip
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Preheat oven to 350°F. Place eggplant on a sheet ... or food processor. Season to taste with salt, pepper, and lemon juice. Serve at room temperature.
Clean the eggplants and remove the ... the fridge. This dip should be served ... Chardonnay or a light red wine (a rose wine should be OK, too.) -Venezuela
Cut eggplant in half lengthwise. ... vegetable mixture in eggplant shells. Refrigerate overnight (or until cold) and serve with Scooples or other dip crackers.
Preheat oven to 350 degrees. Bake eggplant in shallow dish ... nine ingredients and blend at high speed. Chill. Serve with crackers. Makes 1 1/2 cups dip.
Bake eggplant after cutting off ... garnish edge and center with parsley. Drizzle small amount of olive oil over all. Serve with crackers or Arabic bread.
Sm. amount of black pepper Salt Mix very well. Add parsley and 2 tablespoons mayonnaise. Cool in refrigerator for 1 hour.
Prick the skin of the eggplants with a fork ... hours or overnight. Serve with pita slices, tortilla chips, bagel chips, party rye or pumpernickel, etc.
On foil-lined broiler pan, broil eggplant 5 inches from ... just until smooth. Fold in pimento. Refrigerate until cold and ready to serve. Makes 3 1/2 cups.
Preheat oven to ... stem portion of eggplant; prick eggplant ... chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.
Mix eggplant, pepper, onion, ... mix well. Simmer, covered about 30 minutes until eggplant is tender. Chill overnight in covered container. Freezes well.
Result Page: 1
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