Eggplant Salad

Easy dip! serve with fresh vegetables or crackers. Cooking time is for baking of the eggplant.

Clean eggplant , wipe dry and place whole , on a baking tray and bake in a hot oven for about 1 hour or until soft.

When it has cooled , cut it open and scoop out the flesh , discarding the seeds.

Chop the flesh into cubes and place in a food processor.

Add to the processor 1 small chopped onion and salt and pepper.

Add vinegar or lemon juice and olive oil.

Process all together until blended well.

Refrigerate.

eggplant, onion, vinegar, extra virgin olive oil, parsley, olive