• 1 large eggplant
• 1 Medium onion
• 3 garlic cloves
• 1-cup parsley
• ½ cup breadcrumbs
• 1 cup Manzanillo Grove olive oil
• 3 tbspn Greek Joguari
• 1 tbspn lemon juice

Roast whole eggplant and peel.

Combine all ingredience in blender.

Blend till smooth.

Keep in fridge for weeks.

Enjoy with our Fresh Manzanillo Grove olives.