1 lg Eggplant
1 sm Onion; cut into tiniest dice
1 Lemon; juice of
1 tb Salt
1 tb Pepper
1 cl Garlic; crushed
Oil
Cut the eggplant in half lengthwise, rub the salt into it, and put it
in a low oven (200°F or so) until it's shriveled and soft and sort of
disgusting looking. With a spoon, scrape the pulp from the skin.
Discard the skin. Actually! I eat the skin with a little leftover
rice. Mix the pulp in a bowl with all the rest of the ingredients.
Beat the heck out of it. Add oil every now and again until the
mixture lightens in color and has a somewhat glossy look. Taste for
seasoning. Serve with flatbread, pita, ordinary bread, vegetables, or
crackers.
