Eggplant Dip

Categories: Appetizers | Spreads

Serves: 1 Servings

Ingredients:

1 Eggplant
1/4 Onion, minced
3 Cloves fresh garlic, minced
Olive oil
Salt and pepper to taste

Instructions:
Cook eggplant in heavy skillet over low flame, turning frequently until
skin is dark and crackles to the touch. Cool, peel and mash pulp; add onion
and garlic. Add oil, a little at a time, while continuing to mash pulp,
until mixture is creamy in texture. Eggplant absorbs the oil, so quite a
bit is needed. Add salt and pepper to taste. Refrigerate. May be used as a
dip for vegetables or on chunks of pita bread as a spread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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