Categories: Appetizers, Spreads, Vegetarian, Vegetables 
      Yield: 6 servings 
  
      3    Eggplants 
      3    Garlic cloves; minced 
    1/3 c  Olive oil 
      1 tb Minced parsley 
           -(or Onion, Basil or 
           - Anchovies) 
      1    Lemon, juice only 
           Salt and pepper 
  
  This makes a dip that is delicious on raw vegetables or spread on French 
  bread, and is good as an appetizer, snack or light lunch. 
   
  HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the 
  flame. Broil for 50 minutes, turning once, until very soft. Scoop out the 
  flesh and discard the seed strips. Pass through the coarse blade of a food 
  mill or coarsely mash by hand. Add garlic to taste (be careful, the taste 
  becomes stronger with time). Beat in the olive oil. Add the parsley, lemon 
  juice, salt and pepper. 
   
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK