4 medium size eggplants
1 big bunch fresh cilantro
3 to 4 garlic cloves
1 dry pepperoncini or 1 tsp. hot pepper flakes (optional but recommended)
2 limas or green lemons
1 to 1 1/2 tbsp. oregano flakes
3/4 cup of olive oil
salt, to taste

Place the whole eggplants into an oven preheated at 300°F or better, place them into a microwave oven and bake at full setting for 30 minutes or until the eggplants become very soft and saggy. Let cool.

Place the garlic cloves, dry pepperoncini and oregano flakes into a blender, put 1/2 cup of olive oil and process until smooth. Then add and process the cilantro (already washed and dried) until a smooth, green paste is achieved.

Note: The cilantro is one vegetable whose stems are as flavorful as the leaves, so you should process the whole bunch. The more cilantro you add, the better. If the paste becomes too thick, add more olive oil.

When the eggplants are cool enough, cut each one longitudinally in half and scoop all the pulp, discarding only the skin and the green ends.

Process the pulp either by hand (with a fork) or with a food processor until a puree is achieved too. Don't discard the seeds.

Mix the green paste with the eggplant pulp puree and add the juice of the limas. Salt to taste, add more olive oil if you want, and put in the refrigerator to chill.

You will end with a very appetizing dip, the ones that you can not stop eating!

It can be served with pita bread cut in about 2-inch squares, or any other bread or salted crackers.

Submitted by: Luis De Santis T. / Venezuela