Yield: Yields 1-1/2 cups dip.
Servings: four to six.
This is also great with crudités, especially bell peppers and fennel.
Tasty and light. The mint and lemon give it a great summery zing, perfect for an appetizer at a bbq. I made it for Mother's Day and it's a great way to serve vegetables without the same-old crudite platter.
This isn't bad but it just "mesh" for me---I don't get it. The beans & eggplant just seem to serve as the platform for the lemon, mint & garlic. I guess I can see it as an addition to an outdoor summer wine & appetizer party but it certainly wouldn't stand out.
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