Monday, March 17, 2008

Eggplant & Olive Dip

1 large eggplant
2 cloves garlic, peeled & crushed
12 pitted black olives
juice from 1 lemon
1/2 cup olive oil
pepper to taste
1/4 cup finely chopped parsley

Bake eggplant whole at 190C for approx 45 minutes, or until soft. Remove skin when cool and chop, then put in food processor until smooth. Add garlic, lemon juice, olives, and process until mixed. Pour in olive oil, pepper & parsley while still processing. Serve with pita triangles.

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