Easy Basic Eggplant Dip

Step 1: Eggplant ... You can grill or roast the eggplant for this recipe; both work great for this dip. To grill them - simply cut in half and grill on a outdoor grill; or indoor grill pan. Make sure to spray the grill or pan with a non-stick spray. To roast the eggplant - poke a few times with a knife, and bake on the middle shelf, in a 350 degree oven. Both methods take approximately 30 minutes, until fork tender. Set to the side to cool.

Step 2: Finish ... Scoop out the pulp/flesh of the eggplant, and add to a food processor. Then, add the garlic, lemon juice, most of the olive oil, red pepper flakes (which are optional), and a pinch of salt and pepper to the food processor with the eggplant. Pulse a few times until you get a smooth consistency. Taste to see if any additional salt, and pepper is necessary; then, pulse again to combine. If the consistency is a bit thick, add the test of the olive oil. I found that I use between 4-5 tablespoons, depending on the size of the eggplants.

Step 3: Garnish, Serve, and ENJOY! ... Garnish with fresh parsley, a good drizzle of olive oil, and olives. Serve with pita or flat bread, grilled or not; crackers, and your favorite vegetables. It is a great, inexpensive, healthy, and easy vegetarian dip.