Yield: 8 servings
|2 \N||Eggplants, Total Weight|
|\N \N||About 1 Lb., Washed|
|¼ cup||Lemon Juice|
|¼ cup||Or Less Olive Oil|
|¼ cup||Chopped Parsley|
|2 cloves||Garlic Crushed|
|\N \N||Black Pepper|
|\N \N||Serve With Melba Toast or|
|\N \N||(May add 1 T. Tahini Before|
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.)