eggplant dip Ingredients: 3 medium to large eggplants 1 medium onion 1 small bunch parsley 125 ml light olive oil

60 ml white wine vinegar salt and pepper to taste eggplant dip with coriander Method: Grill the eggplants over an open fire (or roast in a preheated oven at 200 degre es centigrade) turning over constantly to ensure uniform roasting, until skin is blackened and soft. Use low to medium heat to ensure that the eggplant is thoro ughly cooked. Remove from open fire or oven and allow to cool. Peel off the char red skin. Remove the leaves from the parsley stalks. Peel and quarter the onion. Place cooked eggplant flesh into a blender, with the onion pieces and parsley le aves. Blend slowly and gradually dribble in the light olive oil and wine vinegar . Adjust quantities to your preferences. Season to taste with salt and pepper. Refrigerate for a while to allow the flavours to blend through. Serve with water crackers as an appetiser.