Greek Eggplant Dip
Ingredients
| 1 large eggplant | ||
| 1/4 cup olive oil | ||
| juice of 1 lemon | ||
| 2 cloves garlic, minced | ||
| 1 small yellow onion, minced | ||
| kosher salt and black pepper to taste | ||
| 1 tbs oregano, crumbled | ||
| 2 tbs fresh parsley, chopped |
Directions:
- Place whole unpeeled eggplant in a baking pan and roast in a preheated 450 degree oven for 30-40 minutes or until tender.
- Cut stem end off eggplant and peel off skin.
- Place the eggplant pulp in a bowl and mash thoroughly with a fork.
- Add olive oil gradually, mixing well after each addition.
- Add lemon juice, garlic, onion, salt, pepper, oregano and parsley, Mix well.
- Serve at room temperature along with crackers and or crusty bread.
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