Eggplant Caviar (version XII)

3 eggplants
3 garlic cloves, minced
1/3 cup olive oil
1 tablespoon minced parsley or onion, or basil
1 lemon, juice only
salt and pepper

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil . Add the parsley, lemon juice, salt and pepper.



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