2 med. (1 1/4 lb.) eggplant
3 tbsp. lemon juice
2 tbsp. water
3/4 tsp. salt
1-2 cloves garlic, minced
1 (4 oz.) jar pimento, drained and diced
Pita bread, cut in wedges for dippers

On foil-lined broiler pan, broil eggplant 5 inches from source of heat, turning occasionally, 25 to 35 minutes or until skins are charred and eggplants are very soft. Cool and peel off charred skins. Place eggplant in food processor with lemon juice, water, salt and garlic. Process just until smooth. Fold in pimento. Refrigerate until cold and ready to serve. Makes 3 1/2 cups.