Recipe - Savoury Aubergine (Eggplant) On Toast

One half small Eggplant
1 small Onion
1 tablespoon Olive oil
Sea salt
Freshly ground black pepper
Whole wheat toast

Put the halved aubergine (eggplant) cut side down on a baking dish (the
remaining half should be immediately wrapped and refrigerated) and bake at
400 degrees F (200 C / Gas Mark 6) for about half an hour, by which time it
should be soft. Leave to cool.

Slice the onion thinly. Fry the cut or sliced up onion in the olive oil in a frying
pan (skillet) until lightly browned.

Scrape the aubergine (eggplant) flesh from the skin and discard the skin.
Chop the flesh coarsely. Add it to the frying pan (skillet), and continue
cooking for a couple of minutes longer. Season to taste and serve
immediately over hot toast.

* Source: The Single Vegan by Leah Leneman * Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini