*Eggplant Dip - cooking recipe

Ingredients

2 large eggplant
8 Tbsp. olive oil
4 Tbsp. lemon juice
salt and pepper
2 small onions, finely chopped
1 or 2 cloves garlic, minced
2 Tbsp. fresh parsley, minced

Preparation

Pierce the eggplant and bake whole or broil, turning constantly, until tender.
Cut in half and spoon out pulp.
(Use a Foley mill to strain seeds.) To pulp in bowl, beat in olive oil and lemon. Add all the other ingredients.
Chill overnight. Garnish with black olives and tomato wedges.