Eggplant dip

| March 2, 2013

Makes 1  1/2 cups

  • 1 large eggplant
  • 2 cloves garlic, minced
  • 1 green onion, chopped
  • 1/4 cup chopped parsley
  • 1 tbs lemon juice
  • 10 black olives, pitted and chopped

Peel the eggplant and cut it into quarters. Place the pieces into a steamer and steam until tender, about 10 minutes. When cool, press the liquid out of the eggplant. Place the cooked eggplant and all the remaining ingredients except the olives into a blender and blend until smooth. (If you want a chunky dip, you can hand-mash the ingredients.) Add the chopped olives and chill before serving.

Category: Recipes