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- 1 medium eggplant
- 3 tablespoons minced onion
- 2 tablespoons salad or olive oil
- 4 tablespoons lemon juice
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar
Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.
Chop the eggplant until very smooth. Stir in onion, oil, lemon juice, salt, pepper, and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.