Ingredients
3 Eggplants
3 Garlic cloves -- minced
1/3 cup Olive oil
1 tablespoon Minced parsley -- (or Onion, Basil or Anchovies)
1 Lemon -- juice only
Salt and pepper
This makes a dip that is delicious on raw vegetables or spread on
French bread, and is good as an appetizer, snack or light lunch.
Method
- HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
the flame. Broil for 50 minutes, turning once, until very soft. - Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil.
- Add the parsley, lemon juice, salt and pepper.
