- 3-4 whole eggplants
- 1 whole clove smashed garlic
- Olive oil, lemon juice to taste
- Chopped parsley and/or chopped tomato
- Salt and pepper to taste
Bake whole the 3-4 eggplants until well done. Take out of oven, place in cold water and peel quickly. Cut in half, place in colander and squish (juice is to be thrown away). Add one whole clove smashed garlic, olive oil, and lemon juice with salt and pepper to taste. Chopped parsley and/or chopped tomato (not a lot of juice) is then added. Spread on bread as an appetizer.
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