Tangy Herbed Eggplant (aubergine) Spread

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1 lb eggplant
• 1/3 cup chopped onion
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 1/2 teaspoons canola oil (or other vegetable oil)
• 1 teaspoon dijon mustard
• 1/2 teaspoon red wine vinegar
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt, to taste
• 1 pinch pepper, to taste

Recipe

• 1 cut off stem end, then bake eggplant in 400 f oven for 25 minutes, or until tender.
• 2 remove from oven.
• 3 cut in half and let cool a bit.
• 4 using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
• 5 add eggplant, herbs, salt and pepper.
• 6 blend just until smooth.
• 7 do not over blend.
• 8 put in a bowl.
• 9 chill in refrigerator until ready to serve.