Eggplant Dip
1 large eggplant
½ teaspoon salt
1 onion, finely chopped
1 garlic clove, crushed
½ teaspoon pepper
1 teaspoon lemon juice
1 tablespoon olive oil or mayonnaise
Halve the eggplant. Place both halves into a baking dish and bake for 35
- 40 minutes
When cool, add the onion, garlic, salt, pepper at about 220ºC until
the skin chars. Scoop out the flesh from the skin and mash it.
When cool, add the onion, garlic, salt, pepper and lemon juice, then the
oil or mayonnaise, and serve as a dip with crackers or bread. perfect
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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