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Eggplant Dip – "Melitzana Dip"

from a Greek Cookbook written by the Hellenic Women's Penelope Society
 (H.W.P.S.)

Ingredients

 1 large eggplant
 Ό cup olive oil or less
 2 cloves of garlic, crushed
 2 table spoons wine vinegar or the juice of one lemon
 chopped Italian parsley for garnish
 salt and freshly ground pepper to taste

Score the eggplant and bake in the microwave for 12 minutes.   Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor.    Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy.  Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.  Serve with toasted, seasoned pita pieces.


 Yield: 12 servings
 

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