Eggplant dip

Eggplant dip

Ingredients/Components

• salt - 1/2 tsp
• oil
• pepper - 1 tsp
• cloves garlic - 3 item
• chopped parsley - 1/2 c
• juice of 1 lemon
• medium onions - 2 item
• medium eggplants - 2 item

How to make eggplant dip:

Bake whole eggplants in 350° oven for 1 hour. Cool. Cut in halves. Scoop out pulp; set aside. Put onion and garlic in bowl or food processor and mince. Add eggplant and remaining ingredients. Chill. Serve on crackers or as a dip.

Recipe categories: Appetizers, Low fat, Dips.