Eggplant Dip - cooking recipe

Ingredients

3 whole unpeeled eggplants
lemon juice
salt
1 chopped onion
salt and pepper to taste
black olives
parsley

Preparation

Place 3 whole unpeeled eggplants in the oven on a cookie sheet.
Bake for 1 hour at 450\u00b0.
Remove and peel; chop into cubes.
Place chopped eggplant in a large bowl.
Soak in a mixture of lemon juice, water and salt for 20 to 30 minutes.
Then, place the eggplant cubes into a blender with onion and salt and pepper to taste; blend well.
Place dip on a plate or low bowl and decorate with black olives and parsley.
(This is a great dip for vegetables.)