Eggplant Dip

by Mary Stapleton
(Spruce Grove, Canada)

Eggplant Dip

Ingredients:
1 large or 2 small eggplants
1 small onion, finely chopped (or 2-3 green onions)
2 cloves garlic, minced
3 tbsp fresh lemon juice
3 tbsp fresh parsley
1 tbsp olive oil
salt and pepper

Preheat oven to 450ºF.

1. Pierce eggplants with a fork and place whole in oven-proof dish
2. bake 40 minutes or until very soft, turning once.
3. Remove from oven.
4. Cut in half and let stand until cool enough to handle. 5. Scoop out pulp.

Place eggplant pulp, chopped onion, garlic, lemon juice, parsley, and olive oil in blender or food processor. Process until smooth.

Transfer to small serving bowl and drizzle with extra olive oil. Serve with raw veggies and/or pita bread and/or alongside pate on a cheese platter.