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A yummy eggplant dip with a kick of garlic served with vegetables and bread. Intense Eggplant Garlic Dip 3 to 4 bulbs garlic, broken into cloves (peeled) 3/4 cup water 1 cup cooked eggplant 2 tablespoons fresh lemon juice 1/4 cup extra virgin olive oil Salt and ground black pepper, optional to taste Cook the garlic in the water in a small pan, uncovered, over low heat for 15 to 20 minutes, or until garlic is tender and all the liquid is absorbed. Blend the garlic, eggplant and lemon juice together in a food processor. Spoon into a bowl and mix in the oil. Salt and pepper to taste. Serve warm with raw vegetables and crusty bread. Makes 6 servings. Nutrition Facts: Amount Per Serving Calories: 182 Calories from fat: 46 Total fat: 5 gm Saturated fat: 1 gm Cholesterol: 0 mg Sodium: 16 mg Carbohydrate: 33 gm Protein: 6 gm Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.