4 zucchini eggplant dip Recipes

instant potato flakes, parmesan cheese, grated, celery salt, garlic powder, butter, melted and cooled, eggs, assorted vegetables,(mushrooms , peppers, broccoli, zucchini, eggplant, onion or anything you like), ranch dressing to dip

eggplant, peeled and cut into chunks (10 -12-inch long), onion, chopped, red bell pepper, chopped, garlic cloves, minced, zucchini, cut into chunks (6-inch long), roma tomatoes, chopped, olive oil, seasoned dipping oil or 1/4 cup other seasoned oil, red wine vinegar, salt, pepper, shredded mozzarella cheese (optional)

all-purpose flour, cornstarch, black pepper, cayenne, beer, eggplant , cut into 1/2-inch thick 1/2 moons, carrots, peeled and cut into 1/2-inch strips, fennel, cored and cut into 1/2-inch strips, scallions, cut into 3 to 4-inch lengths, yellow squash or zucchini, cut into 1/2-inch rounds, celery, peeled , split lengthwise, cut into 3 to 4-inch lengths, vegetable oil, for frying, salt , as needed, lemon-garlic dipping sauce , recipe follows, egg yolks, fresh lemon juice, minced garlic, dijon mustard, olive oil, extra-virgin olive oil, salt, cayenne pepper , or to taste