Name: Eggplant Dip
Total time: 25 min
Yield: 2½
Ingredients: 2 medium eggplants (600g); ¼ cup (60ml) extra virgin olive oil; 2 tbsp chopped flat-leaf parsley; ½ small red onion (50g), chopped finely; 25g cherry tomatoes, sliced; 1 tbsp lemon juice

VMG Recipes