Melitzanosalata (Greek Eggplant Dip)

Submitted by: JustRightMenus

Categories: dip, eggplant, party food

From the kitchen of:

Sherry H, The Produce Box newsletter 2010

Ingredients

2 large eggplants

2 cloves garlic

Fresh oregano, to taste

Fresh dill, to taste

1/4 c. lemon juice

1 TB olive oil

Ground cumin, to taste

Salt, to taste

Pepper, to taste

Directions

Halve and roast the eggplants until soft. OR, you could slice them and roast them on the grill.

Cool, peel, and cube teh eggplant; strain out the liquid.

Place the eggplant flesh in a food processor with the remaining ingredients.

Serve with pita or Italian bread.