| Eggplant & Pimento Dip
2 medium (1 1/4 lb.) eggplant
3 tablespoons of lemon juice
2 tablespoons of water
3/4 teaspoon of salt
1-2 cloves garlic, minced
One 4 ounce jar of pimento, drained and diced
Pita bread, cut in wedges for dippers |
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On foil-lined broiler pan, broil the eggplant 5 inches from source of heat, turning occasionally, 25 to 35 minutes or until skins are charred and eggplants are very soft. Cool and peel off charred skins. Place the eggplant in food processor with lemon juice, water, salt and garlic. Process just until smooth. Fold in pimento. Refrigerate until cold and ready to serve. Makes 3 1/2 cups. |
