What we need:
- 1 large eggplant
- 1 medium onion, minced
- 1/2 cup olive oil
- 1 garlic clove, crushed in a garlic press
- 1 tablespoon wine vinegar (or more to taste)
- 1 teaspoon chopped parsley
- juice of 1 large lemon
- 1/2 teaspoon freshly dried mint
- salt and pepper to taste
Cooking Instructions
- To prepare eggplant, place in a baking pan and prick top in four
or five places with a fork. - Bake at 350F about 45 minutes, or until skin is wrinkled and
the surface is soft. - Cool eggplant slightly and cut in half. Scoop out the flesh and place
in a blender. Add onion, garlic, parsley, and mint. Blend until well mixed. - Combine olive oil, vinegar, and lemon juice. Add to the eggplant
mixture and blend well. Season with salt and pepper. - Chill. Serve with toasted French or pita bread. May also be used
as a dip for fresh vegetables, or served separately as a first course.
This is about 4 cups