Eggplant Dip

Directions

1. 1
   Place 3 whole unpeeled eggplants in the oven on a cookie sheet.
2. 2
   Bake for 1 hour at 450°.
3. 3
   Remove and peel; chop into cubes.
4. 4
   Place chopped eggplant in a large bowl.
5. 5
   Soak in a mixture of lemon juice, water and salt for 20 to 30 minutes.
6. 6
   Then, place the eggplant cubes into a blender with onion and salt and pepper to taste; blend well.
7. 7
   Place dip on a plate or low bowl and decorate with black olives and parsley.
8. 8
   (This is a great dip for vegetables.)