Recipe - Vinete (Eggplant)

Eggplant
Onion, medium, grated
1 teaspoon Lemon juice
One fourth cup Vegetable oil
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.
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998