Halal Turkish Cold Eggplant Dip (Patlıcan Salatası)

• 2 large eggplants
• 2-3 garlic cloves, minced
• 2 tbsp lemon juice or yogurt
• 3-4 tbsp olive oil, salt
• 1 small onion or green pepper, finely chopped optional
• Fresh parsley

1. 1Roast eggplants over flame or oven at 425°F until skin is charred and flesh soft. Cool, peel and mash pulp.
2. 2Mix mashed eggplant with garlic, lemon juice/yogurt, olive oil and salt until creamy.
3. 3Stir in chopped onion or pepper if using.
4. 4Chill and garnish with parsley and extra olive oil. Serve with bread.

Nutrition values are estimates.