EGGPLANT DIP 1 large eggplant ½ teaspoon salt 1 onion, finely chopped 1 garlic clove, crushed ½ teaspoon pepper 1 teaspoon lemon juice 1 tablespoon olive oil or mayonnaise Halve the eggplant. Place both halves into a baking dish and bake for 35 - 40 minutes When cool, add the onion, garlic, salt, pepper at about 220ºC until the skin chars. Scoop out the flesh from the skin and mash it. When cool, add the onion, garlic, salt, pepper and lemon juice, then the oil or mayonnaise, and serve as a dip with crackers or bread. home    email    watch reviews    recipes    guestbook Graphics ©Australian Broadcasting Corporation