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Herbed Eggplant Dip

Nutrition per serving    (USDA % daily values)
CAL
432
FAT
119%
CHOL
0%
SOD
82%

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Ingredients for 2 servings

1 medium onion, chopped

1/3 cup olive oil

a 1-pound eggplant, cut into 1/4-inch dice

1 teaspoon salt

2 plum tomatoes, seeded and diced

3 tablespoons fresh lemon juice

1/4 cup fresh basil leaves, washed well, spun dry, and minced

2 tablespoons minced fresh parsley leaves

Accompaniment: garlic flavored Melba toasts or assorted crudités

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