• 1 large or 2 medium egg plants (white is best if you can find it)

• Juice from 1 large lemon

• 2 cloves garlic (or more if you like) minced

• 3 T. very finely chopped parsley

• 3 T. plain unflavored yogurt

• 2 T. mayonnaise

• 2 T. ground walnuts

• Olive oil to taste – about ¼ cup

Roast the eggplant with skin on after pricking skin with fork.  Temperature about 375 degrees. When soft, about 30 -40 minutes, cool and peel, removing as many seeds as possible. Put pulp into food processor and start adding rest of ingredients.  Keep tasting adding a little more of things as your palate tells you to do so until you get a pureed dip that you like.  You can also consider adding capers
or onion.