Eggplant Dip

1. 1

   Place 3 whole unpeeled eggplants in the oven on a cookie sheet.

2. 2

   Bake for 1 hour at 450u00b0.

3. 3

   Remove and peel; chop into cubes.

4. 4

   Place chopped eggplant in a large bowl.

5. 5

   Soak in a mixture of lemon juice, water and salt for 20 to 30 minutes.

6. 6

   Then, place the eggplant cubes into a blender with onion and salt and pepper to taste; blend well.

7. 7

   Place dip on a plate or low bowl and decorate with black olives and parsley.

8. 8

   (This is a great dip for vegetables.)

* Per serving · 4 servings · Values may vary.

No additional tips available.