Melitzanosalata - eggplant dip

1 large or 2 mediumeggplants
1 clovegarlic
salt
3/4 cupsoft white breadcrumbs
1/4 cuplemon juice
1/2 cupolive oil
1small onion, grated
1/4 cupchopped flat leaf parsley
black pepper

Place whole unpeeled eggplants on a baking sheet, bake in a moderate oven for 30-50 minutes or until soft to the touch. While they are hot, remove the skin and chop the flesh roughly. Drain off any excess moisture.

Place all the ingredients except the oil in a blender and process until smooth, then gently add olive oil. Chill well (it thickens when chilled). Serve at room temperature. Makes 2 cups.

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