Skordalia
(Eggplant-Garlic Spread)

This is a great Greek dip to serve with bread or fried vegetables.

1 eggplant, approximately 3 lbs.
¼ c. olive oil
¼ c. wine vinegar
6 cloves garlic
1 ½ tsp. salt
4 slices white bread, crusts removed & soaked in water

Wash eggplant. Poke holes in skin with fork. Bake at 350 degrees for about 40 minutes. Remove from oven, slit skin,
place in colander and let excess moisture drain. Let cool. Crush garlic cloves with salt. Scoop eggplant pulp into
blender or processor. Add garlic-salt mixture and bread which has been squeezed to remove excess water and oil.
Blend thoroughly. Add vinegar. Blend until smooth. Chill. Serve with bread or crackers. Garnish with parsley. Makes
about 1 pint. Keeps several days in refrigerator.