Eggplant Dip

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Eggplant Dip

2 eggplant, about 10 ounces each
2/3 cup olive oil
2 onions, chopped
3 garlic cloves, crushed
freshly squeezed juice of 1 lemon
salt and ground black pepper
cilantro sprigs to garnish, black and green olives, to serve

1. Preheat the broiler. Cut both the eggplant in half lengthwise and put them on a sheet of
    aluminum foil, skin side up. Broil at least 2 inches away from the heat for 20 minutes.
    The skin will start to wrinkle and the flesh will become slightly smoky and soft.
2. Meanwhile, heat about 4 tbsps of the oil and saute the onions in a frying pan over medium
    heat. Then add the garlic and cook both the onions and garlic until they are soft but not brown.
    Season with plenty of salt and pepper.
3. Scoop the flesh out of all the eggplant halves and put it into a food processor or blender with
    the onion and garlic. Pour in the freshly squeezed lemon juice.
4. With the blades running, slowly pour in the remaining olive oil to make a smooth mixture.
    Taste to check the seasoning and add more salt or pepper if needed.
5. Spoon the dip into bowls. Garnish with sprigs of fresh cilantro and serve with black and
    green olives. Serves 4 as an appetizer, or more as a dip with pita bread.

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