Ingredients

Instructions

  1. Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
  2. Scrape the purple skin off, and discard skin.
  3. Mash eggplant well with a wooden spoon,.
  4. Add salt and pepper, to taste.
  5. Mix grated onions with one tsp of mazola oil.
  6. Add to mashed eggplant.
  7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
  8. Add lemon juice.
  9. Mix well, and serve as an appetizer on crackers or other bread rounds.