Eggplant Appetizer

• 1 large eggplant
• 1 medium onion
• 1 garlic clove, crushed in a garlic press
• 1 tsp. chopped parsley
• 1/2 tsp. freshly dried mint
• 1/2 c. olive oil
• 1 Tbsp. wine vinegar or more to taste
• juice of 1 large lemon
• salt and pepper to taste

1. To prepare eggplant, place in a baking pan and prick top in 4 or 5 places with a fork.
2. Bake at 350u0b0 for about 45 minutes, or until skin is wrinkled and the surface is soft.
3. Cool eggplant slightly and cut in half.
4. Scoop out the flesh and place in a blender.
5. Add onion, garlic, parsley and mint; blend until well mixed.
6. Combine olive oil, vinegar and lemon juice; add to thin eggplant mixture and blend well.
7. Season with salt and pepper. Chill served with toasted French or pita bread.

eggplant, onion, garlic, parsley, freshly dried mint, olive oil, wine vinegar, lemon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949340 (may not work)