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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 12 |
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A quicker version than most 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 |
Directions:
1. Score the eggplant and bake in the microwave for 12 minutes.
2. Cool eggplant and split open.
3. Discard skin and seeds.
4. Scoop out all the flesh into a food processor.
5. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
6. Process until creamy.
7. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
8. Serve with toasted, seasoned pita pieces.
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