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Vinete (Eggplant)

appetizers, ethnic

1 single eggplant
1 single onion, medium, grated
1 teaspoon lemon juice
1/4 cup vegetable oil
1 single salt (to taste)

Broil eggplant on all sides until well cooked. Scrape off skin and mash well with a wooden spoon. Add salt to taste. Mix grated onion with 1 teaspoon of the oil and add to eggplant. Add remaining oil to eggplant slowly, stirring constantly. Add lemon juice and serve as an appetizer on crackers or bread.

Yield: 1 servings

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