Eggplant (Aubergine) Dip (Melitzanosalata)

• 1 large eggplant
• 1 medium onion, finely chopped
• 34 cup packaged breadcrumbs (75g)
• 2 tablespoons plain yogurt
• 3 garlic cloves, crushed cup chopped fresh parsley
• 1 tablespoon cider vinegar
• 1 12 tablespoons lemon juice
• 12 cup olive oil

1. Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
2. Remove eggplant from oven; cool slightly.
3. Peel eggplant, chop flesh roughly.
4. Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
5. Refrigerate mixture several hours or overnight Makes about 2 cups.

eggplant, onion, breadcrumbs, plain yogurt, garlic, cider vinegar, lemon juice, olive oil

Taken from www.food.com/recipe/eggplant-aubergine-dip-melitzanosalata-58580 (may not work)