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Eggplant Dip

Source of Recipe

Brenda Lee


Recipe Introduction

On the eggplant recipe, actually I use lemon juice by taste. I mean just put few drops or a tablespoon. It is a matter of taste. You may like it with less lemon juice than too much. I will just try different ways and see!

List of Ingredients

1 large or 2 medium eggplant
1/4 cup onion, finely chopped
Juice of one lemon
Paprika
parsley


Recipe

Prick eggplant all over with a fork. Preheat oven to 400 degrees. . Place in oven for 50 minutes until very tender. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool. Peel cooked eggplant. Place peeled eggplant in a strainer for about 30 min, this will allow bitter juice to strain.
Place in a blender with scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.