Grilled Eggplant Dip

INGREDIENTS

• 2 roasted eggplant
• 3 cloves of garlic
• 1/3 C parsley
• 2 TBSP olive oil
• 1 lemon squeezed
• dash of Tabasco sauce
• 2 TBSP mayonnaise
• 4 green onions, chopped
• 1/3 C basil
• 1 TSP mustard

PREPARATION

1. Grill eggplants on medium high heat for 2-3 minutes per side for a total of 10 to 14 minutes.
2. Clean eggplants, remove seeds and skin.
3. Blend everything in processor, chop herbs at same time.
4. Fold in mayo at end.