Aubergine (Eggplant) Dip
|Aubergine||1 Large (Eggplant)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1 Tablespoon (About 15 Milliliter)|
|Lemon||1⁄2 , juiced|
|Cream cheese||1⁄2 Pound (About 225 G Or 1.5 Cups)|
1 Preheat the oven to 190Â°C, 375Â°F gas 5.
Prick the aubergine (eggplant) all over with a fork and bake it in the oven for 45 minutes or until very soft.
Cool it under cold water and ;halye:;it length ways.
Use a tablespoon to scoop out the flesh.
2 In a bowl, blend the'aubergine (eggplant) flesh with fee.onion, garlic, chopped, parsleys lemon juice and cream cheese.
Season to taste.
3 Pile the dip into a serving dish on a plate.
Garnish it with a sprig of parsley and serve surrounded by sliced carrots, cauliflower florets, celery, cucumber and mushrooms.
Tip: Instead of baking the auber- gine (eggplant), you can grill (broil) it for 20 minutes, or until the outside is black and the flesh has collapsed.The following beautifully pre- sented buffet dishes have been designed as composite meals but they can be interchanged and, of course, how many dishes you prepare will depend on the number of people you invite.
Serve the buffets with bowls of colourful fresh fruit and your favourite punch.