2 med. eggplants
1/8 c. lemon juice
1/4 c. olive oil
1/2 c. chopped parsley
6 lg. cloves garlic, crushed
Sliced black olives
Feta cheese, crumbled, sm. wedge
Salt & freshly ground black pepper

Prick the skin of the eggplants with a fork and place on a baking sheet. Bake at 400 degrees about 40 minutes or until soft. Let cool completely.

Cut off the tops of eggplants and puree in blender or processor - skin and all! Add lemon juice, oil, parsley, garlic, salt and pepper to taste. Stir in or just top with olives and cheese. Refrigerate, best if it sets several hours or overnight.

Serve with pita slices, tortilla chips, bagel chips, party rye or pumpernickel, etc.