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Eggplant Dip 2

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      Title: EGGPLANT DIP 2
 Categories: Appetizers, Spreads
      Yield: 1 Servings
 
      1    Eggplant
    1/4    Onion, minced
      3    Cloves fresh garlic, minced
           Olive oil
           Salt and pepper to taste
 
  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.
 
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