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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great dip for raw veggies. Ingredients:
2 medium eggplants |
1/2 cup black olives |
1/4 cup lemon juice |
1/4 cup olive oil |
2 tablespoons parsley, chopped |
2 teaspoons garlic, minced |
salt |
pepper |
Directions:
1. Preheat oven to 400°F.
2. Put the eggplants on a baking sheet and bake for about 40 minutes or until soft.
3. Remove from the oven and cool completely.
4. Cut off the stalks from the eggplants.
5. Using a blender or food processor, puree the eggplants with the other ingredients.
6. Add salt and pepper to taste.
7. Instead of using the blender or food processor, you can also chop by hand and mash in the other ingredients with a potato masher.
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