MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Eggplant Dip
  Categories: Appetizers, Dips
       Yield: 8 servings
  
       2    Eggplants, Total Weight
            About 1 Lb., Washed
     1/4 c  Lemon Juice
     1/4 c  Or Less Olive Oil
     1/4 c  Chopped Parsley
       2 cl Garlic Crushed
            Black Pepper
            Serve With Melba Toast or
            Crudites.
            (May add 1 T. Tahini Before
            Pureeing.)
  
   1.  Preheat the oven To 400.  Put the eggplants On a Baking Sheet and
   bake for About 40 Minutes, until Soft.  Remove from the oven and
   Leave until Completely Cold. 2. Remove the Stalks from the eggplants.
   3. Puree the eggplants in a Processor With the Lemon Juice, Oil and
   Parsley and Garlic (or Chop the eggplants Very Finely By Hand and
   Mash and Mix With the Other Ingredients.)  Season To Taste. 4. Serve
   the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges
   and Extra Oil (Not Necessary). or Spoon It Into a Small Bowl and
   Garnish Before Serving With Melba Toast.
     (Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min.
   Scrape Off the Skin.  Rinse and Then Follow the Recipe Above.)
  
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