1. Roast eggplants: 2. Using a wooden skewer or fork, pierce eggplants all over. 3. Turn two gas burners or gas grill to high flame; place one eggplant on each. 4. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. 5. Remove from flame; transfer to a nonreactive baking dish. 6. Place one end of dish on a slant so that the juices can run from the eggplants. 7. When cool enough to handle, peel away all blackened skin. 8. Place eggplant flesh in the bowl of a food processor; pulse until pureed. 9. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, pepper, onion and garlic powder. 10. Serve warm or at room temperature with pita or rye bread. 11. Serving size will vary; depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
