Eggplant Dip Serves 4

Prick eggplant w fork and bake in preheated 375 degree oven until soft (45 min). Cool and split in half, removing seeds. Scoop out flesh and chop. Stir in onion, garlic and tomatoes. Stir in olive oil and lemon juice. Stir in basil, parsley, salt and pepper.

Eggplant 1large
Onion 1 small
Garlic 2 cloves, minced
Tomato 4 plum, diced
Olive Oil 2 T
Lemon Juice, Fresh 2T
Basil 0.25c
Parsley 2 T Italian, chopped
Salt, Kosher 1 tsp
Pepper