Eggplant (Aubergine) Dip - cooking recipe

Ingredients

1 large eggplant
1/4 cup olive oil
2 garlic cloves, crushed
2 tablespoons wine vinegar
1 lemon, juice of
chopped Italian parsley (for garnish)
salt
fresh ground pepper

Preparation

Score the eggplant and bake in the microwave for 12 minutes.
Cool eggplant and split open.
Discard skin and seeds.
Scoop out all the flesh into a food processor.
Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
Process until creamy.
Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
Serve with toasted, seasoned pita pieces.