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Eggplant Caviar

Yet another good dip for raw vegetables or toasted pita bread triangles.

1 eggplant
1 onion, chopped
2 cloves garlic, minced
3 tablespoons lemon juice
1/4 cup Italian parsley, chopped

Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash the eggplant pulp, put it in a strainer and press gently to drain off the liquid. Stir in the remaining ingredients. If a very smooth dip is desired, puree it in a blender.

About 2 cups

For more recipes, refer to the The Healthy Heart Miracle book.