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Preheat oven to 350° F. Place whole eggplants on cookie sheet and make a long slit on top of each one. Bake at 350 degrees for 1 hour (rub eggplants with a little olive oil before baking). Remove the eggplant from the oven when done. Let cool for 1/2 hour. Scoop the inside of the eggplants out of the skins and place in a food processor or blender - add remaining ingredients and whirl until smooth. Serve at room temperature or chilled with warm pita bread, toast triangles or savory crackers.
Yield:
approximately 2 cups
Recipe by:
Nancy Parker-Walters
Ludowici, GA
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