• 2 medium eggplants
• 2 garlic cloves, pressed
• juice of 1 lemon
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 tsp. salt
• black pepper to taste

• preheat oven to 300 F.
• pierce eggplants with a fork and bake whole until eggplant begins to deflate (about 40 minutes)
• let cool, scoop out insides and mash with a fork
• add remaining ingredients and mix well or pulse in food processor briefly

This goes great with the eggplant chips, or carrot sticks.