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Categories:Viewed: 67 - Published at: 3 years ago
Ingredients
- 1 1/4 to 1 1/2 lb. eggplant
- 2 garlic cloves
- 1 tsp. oregano
- 2 Tbsp. wine vinegar
- 1/3 c. olive oil
- 3 Tbsp. chopped parsley
- 3 Tbsp. green onion
- 1/8 tsp. hot pepper
- salt to taste
Method
- Bake eggplant in oven for 1 hour at 350°.
- Scoop out pulp into blender.
- Slowly pour in oil while blending.
- Stir in rest of ingredients.
- Chill.
- Serve with chips or vegetables.