¼ cup Santa Fe Olive Oil & Balsamic Company
2 garlic cloves, very finely chopped
salt and pepper, to taste
2 tablespoons coarsely chopped fresh flat leaf parsley , to garnish
6 pieces of crisp bread, to serve
1) Preheat the oven to 350 F. Score the skins of the eggplants with the point of a sharp knife, without piercing the flesh, and place them on a baking sheet. Bake in the preheated oven for 1 ¼ hours, or until soft.
2) Remove the eggplants from the oven and let stand until cool enough to handle. Cut them in half and using a spoon, scoop out the flesh into a bowl. Mash the flesh thoroughly
3) Gradually beat in the olive oil, then stir in the garlic and lemon juice. Season with salt and pepper. Cover with plastic wrap and store in the refrigerator until required. Garnish with the parsley and serve with crisp breads.