GREEK AUBERGINE DIP (MELITZANOSALATA)

  4 large purple aubergines

1 onion, peeled and grated

2  cloves of garlic, peeled and minced

125 ml olive oil, divided

80 ml lemon juice 

Salt and pepper to taste

1 cup chopped parsley

Bake the aubergine in an oven preheated to 180 C (350 F)  until tender.

Remove from the oven and cool a little, cut in half, and scoop out the aubergine flesh into a mixer.

Saute the onion and garlic in a little olive oil until transparent, place in the mixer with the aubergines, and pulse until the mixture becomes smooth.  Place in a bowl and sprinkle with chopped parsley.   

Serve with warm crusty bread and chunks of feta.