|Melitzanosalata - eggplant dip
|1 large or 2 medium||eggplants|
|3/4 cup||soft white breadcrumbs|
|1/4 cup||lemon juice|
|1/2 cup||olive oil|
|1||small onion, grated|
|1/4 cup||chopped flat leaf parsley|
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.