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| Susana's Eggplant & Garlic Dip
1 head of garlic
1 large eggplant, about 1 1/2 pounds
1/4 cup of chopped fresh cilantro or parsley, if desired
1 tablespoon of fresh lemon juice
1 tablespoon of extra virgin olive oil
Preheat oven to 450ºF.
Wrap the garlic in double thickness of foil and place it in a dish with the eggplant. Bake for about 30 minutes. Let cool for about 15 minutes. Peel the eggplant. Separate the garlic head into cloves. Cut off the end of each clove and squeeze the soft garlic into a food processor. Add the eggplant and chopped cilantro or parsley. Process until smooth. Add lemon juice and olive oil. Mix well. refrigerate until ready to serve .
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