Mediterranean Eggplant Dip

1. 1

   Preheat oven to 400 degrees.

2. 2

   Spear the eggplants several times with a knife, so that they will not explode in the oven.

3. 3

   Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.

4. 4

   Slice the eggplants in half.

5. 5

   With a spoon, remove the eggplant flesh from the skin.

6. 6

   (It is easiest to do while the eggplant is still hot; wear a rubber glove.)

7. 7

   Puree the eggplant.

8. 8

   When the puree has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.

9. 9

   Taste for salt; add more if necessary.

10. 10

    Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.

* Per serving · 4 servings · Values may vary.

No additional tips available.