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EGGPLANT DIP

1 large eggplant (1 ½ lbs.)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons vinegar
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
8 black olives
2 hard-cooked eggs, sliced
1 tomato cut in wedges
½ cucumber, sliced

Pierce the eggplant several times with a fork. Bake at 350 degrees for 50 to 60 minutes or until tender.

Skin while warm and mash with a wooden spoon. Add the garlic, olive oil, vinegar, salt, pepper and parsley. Chill

Mound on a plate and garnish with the olives, eggs, tomato, and cucumber. Serve with crisp crackers or pita bread.

Aunt Renee