Grilled Eggplant Dip
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Ingredients:
- 2 roasted eggplant
- 3 cloves of garlic
- 1/3 C parsley
- 2 TBSP olive oil
- 1 lemon squeezed
- dash of Tabasco sauce
- 2 TBSP mayonnaise
- 4 green onions, chopped
- 1/3 C basil
- 1 TSP mustard
Directions:
METHOD
1. Grill eggplants on medium high heat for
2-3 minutes per side
for a total of 10 to 14 minutes
and clean them, remove seeds and skin.
2. Blend everything in processor,
chop herbs at same time.
3. Fold in mayo at end.
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