1 large (or 2 medium) eggplants
Preheat oven to 350ºF.
1 garlic clove, mashed
1/2 small onion, chopped
1 tablespoon chopped parsley
1 large fresh tomato, seeded and chopped
1 teaspoon dried marjoram
1 teaspoon fines herbs
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
Pierce eggplant with a fork several times and bake for 1 hour or until tender. When cool, peel the eggplant and chop it into 1/2 inch pieces.
Combine chopped eggplant with garlic, onion, tomato, parsley, herbs, lemon juice and olive oil in a food processor or blender.
Process until well combined, leaving the mixture a little bit chunky.
Refrigerate for at least 2 hours. Serve with crackers or pita bread.
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