Simple Aubergine (Eggplant) Dip

• 1 aubergine (eggplant)
• 2 tablespoons tomato paste
• 1 -2 spring onion
• lemon juice
• salt and black pepper (optional)

1. Preheat oven to 190C.
2. Cut the aubergine in half and cook it in the oven for about 50 minutes.
3. Once the aubergine is cool, scrape out the flesh and blend it in a food processor with all the other ingredients.
4. Serve it as a dip or spread for sandwiches.
5. Also great on butterfly chicken breast (or on a toast ) topped with cheese and grilled.

aubergine, tomato paste, onion, lemon juice, salt

Taken from www.food.com/recipe/simple-aubergine-eggplant-dip-310435 (may not work)