Name: Eggplant dip
Cook time: 25 min
Total time: 25 min
Ingredients: 2 eggplants all over with a fork; 1/4 cup olive oil in large bowl; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/2 finely chopped small red onion; 1 finely chopped medium ripe tomato; 1 tablespoon lemon juice

There are many versions of this dish. Grilling the eggplant over a flame gives it a smoky flavour. If you find it too messy, you can also roast them in the oven or in a covered barbecue.

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Ingredients

2 eggplants all over with a fork

1/4 cup olive oil in large bowl

2 tablespoon finely chopped fresh flat-leaf parsley

1/2 finely chopped small red onion

1 finely chopped medium ripe tomato

1 tablespoon lemon juice

Method

1.Pierce eggplants all over with a fork. Grill eggplants over low flame of gas cooker or barbecue until charred and tender. When away and discard skin.

2.Coarsely chop eggplant flesh; combine with olive oil in large bowl. Stir in parsley, red onion, tomato and lemon juice; season to taste.

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