| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Spreads, Vegetarian, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | Eggplants | |
| 3 | Garlic cloves; minced | |
| 1/3 | c | Olive oil |
| 1 | tb | Minced parsley (or Onion, Basil or Anchovies) |
| 1 | Lemon, juice only | |
| Salt and pepper |
INSTRUCTIONS
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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