Greek Eggplant Salad/ Dip
By: Anonymous
Published: Saturday, February 20, 2010 - 12:16am

Ingredients




2 eggplants
1 clove of garlic crushed
2 teaspoons Mayonnaise
2 teaspoons plain yogurt
Salt and pepper
2 teaspoons chopped fresh parsley

Preparation

1 Add eggplants to boiling water and cook for 30 minutes, or until soft. Drain and cool eggplants. Cut and scrape out the flesh from the skin and into food processor. Add everything but parsley and blend. Refrigerate for an hour. Garnish with parsley.