Romanian Eggplant Dip - cooking recipe

Ingredients

2 medium eggplants
1/2 cup olive oil
3 Tbsp. fresh lemon juice
3 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh basil leaves, shredded
1/2 cup pine nuts
salt and pepper to taste

Preparation

Eggplant preparation:
Cook eggplant in microwave on high for 20 minutes uncovered, poke several holes in it with a fork before cooking.
When eggplant is cooked it will deflate.
Or you may place the eggplant in the oven whole on a baking dish, bake until soft, about 1 1/2 hours, or until it splits open.
Tear open with a fork and allow steam to escape.
Cut away stem.
Place the eggplant in a food processor adding oil, parsley, lemon juice, and garlic. When mixture is well chopped add basil and pine nuts and stir. Salt and pepper to taste.
Serve with you favorite veggies or on bread and crackers.