Creamy Eggplant Dip [or oven]
Comments:	If desired, it is also possible to broil the eggplant under preheated oven broiler for approximaely the same time. Spread a thick layer of this smooth dip onto grillled French bread slices and garnish each with thin strips sundried tomatoes to get magnificent Italian 'crostinis'.
Servings:	4
Ingredients	Preparation
1 large eggplant 2 tablespoons [30 mL] olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 4 tablespoons [60 mL] frsehly chopped parsley 5 tablespoons [75 mL] heavy cream Red Tabasco sauce, to taste Juice of 1 lemon, or to taste Salt and freshly ground black pepper, to taste	Preheat barbecue to medium intensity. Barbecue whole eggplant onto hot barbecue rack for approximately 20 minutes turning eggplant from time to time, until skin is blackened and meat is tender. Cover eggplant with a clean cloth; leave to cool for approximately 5 mintues. Meanwhile, heat olive oil into a frypan, soften together chopped onion garlic for approximately 5 minutes, without coloring them; set aside. Peel then crush cooled eggplant meat into a large bowl using a big fork or a potato masher into a smooth puree. Mix in reserved softened chopped onion and garlic, freshly chopped parsley and cream. Season dip to taste with red Tabasco sauce, lemon juice, salt and freshly ground black pepper. Serve immediately, lukewarm.