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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