Eggplant and Black Olive Spread

This creamy eggplant appetizer is a perfect introduction

to a luncheon or al fresco supper with Mediterranean

influences. We often serve it before a simple grilled

lamb and pasta dinner. Take the time to toast some

thick slices of garlic bread for a base.

1 large eggplant

3 tablespoons of green onions, thinly sliced

3 tablespoons of black olives, minced

¼ cup of olive oil

1 tablespoon of freshly squeezed lemon juice

1 tablespoon of fresh parsley, minced

Sea salt to taste

Freshly ground green peppercorns to taste

Place the eggplant in an oiled baking dish and pierce

the skin with a fork. Bake at 400 degrees for about an

hour until it is soft. Slice open and scoop out the interior

when it has cooled. In a mixing bowl, blend the pulp

with the remaining ingredients until it is creamy, cover,

and chill. Serve at room temperature with the garlic