a large aubergine
1 Tbl oil
2 cloves of garlic
lemon or lime juice
salt and ground pepper to taste.

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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