EGGPLANT DIP
Ingredients:
a large aubergine
1 Tbl oil
2 cloves of garlic
lemon or lime juice
salt and ground pepper to taste.
Method:
Cook eggplant in oven until soft (150 degrees for hour) or skewer the eggplant and revolve it over a flame until the skin is charred.
Remove flesh.
In a frypan, heat oil, add garlic and saute, then add eggplant.
Simmer a few minutes, add lemon or lime juice, salt and ground pepper to taste.
Cool, (blend if necessary) and use as a dip or spread.
DATE: November 1996
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