Melitzanosalata (Eggplant Dip)

Ingredients

• 1 large Eggplant
• 2 cloves Garlic
• 2 tablespoons Lemon Juice
• 4 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Prick the eggplant several times with a fork.
3. 3Bake the eggplant for 30-35 minutes, or until the skin is wrinkled and the eggplant is soft.
4. 4Let the eggplant cool slightly, then cut it in half and scoop out the flesh.
5. 5In a food processor, combine the eggplant flesh, garlic, lemon juice, olive oil, parsley, salt, and pepper.
6. 6Process until smooth.
7. 7Serve chilled with gluten-free pita bread or raw vegetables.

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