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