• 2 eggplants
• 2 cloves garlic, crushed
• 1 small tomato, chopped
• 1 tablespoon chopped fresh parsley
• juice of 1/2 lemon
• 3 tablespoons olive oil
• salt and pepper

Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender.

Remove from the oven and allow to cool enough so you can handle them.

Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper).

Serve warm or cold.

Makes about 2 cups.