Mediterranean Eggplant Dip

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Spear the eggplants several times with a knife, so that they will not explode in the oven.
3. 3
   Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
4. 4
   Slice the eggplants in half.
5. 5
   With a spoon, remove the eggplant flesh from the skin.
6. 6
   (It is easiest to do while the eggplant is still hot; wear a rubber glove.)
7. 7
   Puree the eggplant.
8. 8
   When the puree has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
9. 9
   Taste for salt; add more if necessary.
10. 10
    Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.