1 large eggplant or 2 medium ones (570 g)
2 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
1/4 cup of green pepper, seeded and finely chopped
1 and 1/2 tablespoons of lemon juice
Salt to taste
Black pepper to taste, coarsely ground
1 large eggplant or 2 medium ones (570 g)
2 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
1/4 cup of green pepper, seeded and finely chopped
1 and 1/2 tablespoons of lemon juice
Salt to taste
Black pepper to taste, coarsely ground
Cut the eggplant in half lengthwise
Brush the entire eggplant with olive oil and place it on a baking sheet
Bake in a hot oven (200°C) until tender and slightly caramelized
Remove from the oven and peel
Blend the pulp in a blender or food processor
Sauté the onion and garlic in olive oil until golden brown
Combine the eggplant pulp with the remaining ingredients
Season to taste
Cover with plastic wrap and refrigerate for 3 hours
Serve with crackers, black bread, or biscuits
Yields 40 portions
