Bliss in a dish - Eggplant Dip

Ok - totally "Yum-O" as Rachel Ray would say (I really hate it when she says that, but this truly is "Yum-O"). Tastes like SUMMER!

I was looking for a Baba Ganouj recipe, but realized I needed tahini to make it and don't have that one hand. Instead I made a simpler "Eggplant Dip" - very similar and so delicious! On top of that it is REALLY quick.

1 large eggplant
1/4 c or olive oil
2 garlic cloves, crushed (I just garlic powder cause it was on hand)
juice of 1 lemon
salt and pepper to taste

Score the eggplant and bake in mocrowave for 12 minutes. Cool the eggplant until you can easily handle it. Split it open carefully and scoop out the flesh into a food processor. Add oil, lemon juice, garlic, salt and pepper. Process until creamy. Scoop mixture into a bowl and drizzle a little more oil on top if you wish (a little parsley on top would make a nice garnish).

Serve with toasted pita pieces. lavash or other flat bread.

This recipe is posted as part of Rocks in My Dryer's "Works For Me Wednesday: 5 Ingredients or Less Edition"