Eggplant Dip

• 1 eggplant
• 1 garlic clove
• 150 g Greek yogurt
• 3 tablespoons lemon juice
• 1 12 tablespoons oil
• 1 tablespoon parsley, finely chopped
• 2 teaspoons pomegranate molasses

1. roast eggplant untill its soft.
2. prob want to puncture holes in the skin so it doesnt explode.
3. takes about half to one hour at 180 degrees.
4. when cool peel eggplant and mash (or blend if you prefer a smoother dip) with the rest of the ingredence.
5. good with crusty hot bread or with chicken or any middle eastern or morrocan meal.
6. gets better after a few days -- flavours mix mingle and develop.

eggplant, garlic, greek yogurt, lemon juice, oil, parsley, pomegranate molasses

Taken from www.food.com/recipe/eggplant-dip-324339 (may not work)