Roasted Eggplant Dip
3 small eggplants
2 garlic cloves
juice of half a lemon
1/2 cup parsley, roughly chopped
1/3 cup olive oil
salt and pepper to taste
- Preheat oven to 400.
- Pierce each eggplant with a fork several times. Roast until tender, 25-30 minutes. Allow to cool slightly and remove the pulp from the skin.
- In the bowl of a food processor, combine the eggplant, garlic, lemon juice and parsley. Pulse until combined.
- With the processor running, slowly add the oil. Combine until smooth. Add salt and pepper to taste.
- Serve with toast, pita, bread sticks, vegetables...