From "Low Fat Living."
2 medium eggplants, sliced
2 cloves garlic, unpeeled
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons minced fresh parsley
Pinch of kosher salt
Freshly ground black pepper
Place the eggplant and garlic on a lightly oiled broiler pan or grill. Coat the eggplant very lightly with olive oil cooking spray. Cook for several minutes, until the garlic peel is browned. Turn the garlic and cook for a few minutes more, until browned. Remove the garlic.
Continue cooking the eggplant until lightly browned on one side. Turn the slices and cook until browned. Remove the skin from the garlic and eggplant.
In a blender or food processor, puree the garlic and eggplant until smooth. As the mixture blends, add the lemon juice, olive oil, parsley, salt and pepper to taste. Taste to adjust the seasonings and serve at room temperature with wedges of pita bread. Makes 2 1/2 cups.