Eggplant (aubergine) Dip

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 large eggplant
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 2 tablespoons wine vinegar
• 1 lemon, juice of
• chopped italian parsley (for garnish)
• salt
• fresh ground pepper

Recipe

• 1 score the eggplant and bake in the microwave for 12 minutes.
• 2 cool eggplant and split open.
• 3 discard skin and seeds.
• 4 scoop out all the flesh into a food processor.
• 5 add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
• 6 process until creamy.
• 7 scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
• 8 serve with toasted, seasoned pita pieces.