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Eggplant Dip (Melitzanosalata)

dips, greek

2 eggplants; about 2 pounds total
2 tablespoons lemon juice
1 clove garlic; minced
1/4 teaspoon salt
1 tablespoon red wine vinegar
1/4 cup olive oil
parsley sprigs

With sharp knife, pierce each eggplant in one place; place on foil- lined baking sheet. Bake in 350°F oven for 1 hour or until skin is darkened and flesh is very tender (alternatively barbecuing the eggplant will give the dip a smoky flavour).. Cut lengthwise and spread open to expose flesh; drain, cut sides down, in sieve. Scrape pulp from skin, discarding seedy portions. In food processor or blender, puree eggplant pulp, lemon juice, garlic and salt until smooth. With motor running, drizzle in vinegar and oil in slow steady stream, processing until thick and creamy. Transfer to serving bowl; garnish with parsley.

Contributor: Canadian Living - March, 1991

Yield: about 2 cups

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