Eggplant Salad Dip Recipe

• 2 Eggplants (Brinjal)(medium, round)
• Few Parsley Leaves (chopped)
• 1 clove Garlic (chopped)
• 1 small Onion (juice)
• 2 tsp Vinegar
• 2 tsp Oil
• 1/2 tsp Salt
• 1/2 tsp Pepper

• Roast the eggplants from all the sides on fire or grill.
• Remove from heat when it starts smelling burned.
• Cool it with the help of water and peel the upper skin. Cut into thin slices.
• Place the eggplant, along with parsley leaves, onion juice and garlic clove in a large mixing bowl.
• Mix in oil and vinegar and blend the mixture until smooth and fine.
• Flavour with salt and pepper and place in fridge.
• Serve cold.