Recipe - Romanian Eggplant Dip

2 md Eggplants
One half cup Olive oil
3 tablespoon Fresh lemon juice
3 Garlic cloves; minced or 3
; teaspoons prepared
; minced garlic
One half cup Fresh Italian parsley;
chopped
One half cup Fresh basil leaves; shredded
One half cup Toasted pine nuts
Salt and pepper to taste

Cook the eggplant, either in the oven or microwave (see below). Cut away
the stem of the eggplant and discard. Pulse the eggplant pulp in a food
processor adding oil, parsley, lemon juice and garlic. When the mixture is
sufficiently chopped, add basil and pine nuts and stir to combine. Add salt
and pepper to taste, and serve warm or at room temperature.

TO BAKE EGGPLANTS:

MICROWAVE:

Prick unpeeled eggplants all over and place on several thicknesses of
absorbant paper. Cook uncovered, on HIGH for about 20 minutes (for
11.5kg.) When the eggplant is cooked, it will be quite deflated. Tear open
with a fork and allow steam to escape.

OVEN:

Place unpeeled eggplants on an ungreased baking sheet and bake until soft
and split about 1 One half hours. Remove from the oven, and tear open allowing
the flesh to sizzle on the baking sheet.

BARBECUE:

Prick the eggplants all over and place on a barbecue away from the main
heat source. Turn regularly until the eggplant has shrivelled and has a
rich, roasted aroma, about 20 minutes.

Converted by MC_Buster.

Per serving: 1231 Calories (kcal); 110g Total Fat; (76% calories from fat);
11g Protein; 65g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 12 Vegetable; One half Fruit; 21
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.