Eggplant Dip
Ingredients:
- 3 to 4 eggplants
- ½ cup vegetable oil
- Lemon juice from one lemon
- 3-4 garlic cloves
- Salt & pepper, to taste
Instructions:
1. Roast 3-4 large eggplants in the oven until the peel is burned. Scoop the inside of the eggplants and put them in a food processor or blender.
2. Turn on the food processor and blender and slowly add a half cup of oil. Add lemon juice, garlic cloves and salt and pepper to taste.
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