- 1 large eggplant
- 1 medium onion finely chopped
- 3 cloves garlic crushed and finely chopped
- 3 tablespoons chopped flat parsley
- 1/4 cup olive oil
- Juice of one fresh squeezed lemon, more if needed
- Salt and white pepper
Preheat oven to 375. Bake eggplant for 30 minutes, or until soft and skin burned.Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.
In a food processor combine eggplant flesh and all ingredients. Process until preparation became smooth and creamy. Refrigerate for 4-5 hours or overnight.
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Tasty Tuesday hosted at Balancing Bedlam and Beauty