Melitzanosalata Greek Eggplant Dip

Ingredients

• * 1 1/2 -2 pound eggplant (2 medium or 1 large)
• * 1/2 of a small sweet onion, peeled
• * 1-2 garlic clove, crushed
• * 1-2 tablespoon chopped parsley
• * 1/3 -1/2 cup extra virgin olive oil
• * 1-2 tablespoon red wine vinegar or fresh lemon juice
• * sea salt and freshly ground black pepper to taste

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