1 lb. med. sized eggplant
2 chopped tomatoes
3 tbsp. finely chopped parsley
1 clove garlic, finely chopped
1 tsp. lemon juice
1 sm. onion, finely chopped
1 tsp. cumin powder
Salt and pepper to taste

1. Grill the eggplant until soft. Peel, wash and mash.

2. Add 1 chopped tomato and blend in a mixer until soft.

3. Place the mixture in a serving bowl. Add the remaining ingredients and mix well.

Health information: This low calorie dip using eggplant flavored with herbs and spices is rich in iron and Vitamin C.