Eggplant Dip
Ingredients
| 1 large eggplant | ||
| 2 cloves garlic, minced | ||
| 1/2 cup olive oil | ||
| 1 tbs parsley, chopped | ||
| 1 tbs red wine vinegar | ||
| kosher salt and fresh cracked black pepper to taste |
- Pierce egg plant all over and place on a baking sheet and bake in a preheated 400 degree oven for 1 hour or until soft.
- Cool, then cut in half and scoop out flesh and add to a large covered bowl.
- Add all other ingredients, season with salt and pepper and mix well.
- Cover and chill for several hours.
- Serve with pita chips, crackers or crusty bread.
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