Eggplant Dip

Recipe Ingredients

2		Eggplants - total weight
1 lb	454g / 16oz	-- washed , about
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Or less olive oil
1/4 cup	36g / 1.3oz	Chopped parsley
20		Garlic crushed
		Black pepper
1		With melba toast or
		Crudites
		(may add 1 T. Tahini before
		Pureeing.)

Recipe Instructions

1. Preheat the oven To 400. Put the eggplants On a Baking Sheet and bake for About 40 Minutes, until Soft. Remove from the oven and Leave until Completely Cold.

2. Remove the Stalks from the eggplants.

3. Puree the eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic (or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other Ingredients.) Season To Taste.

4. Serve the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary) or Spoon It Into a Small Bowl and Garnish Before Serving With Melba Toast.

(Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min. Scrape Off the Skin. Rinse and Then Follow the Recipe Above.)

Source:
Edie Jenson

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