{Poor man’s caviar}
1 large eggplant
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1˝ tablespoons lemon juice
˝ teaspoon salt
Ground pepper
Slice eggplant in half and rub with 1 tablespoon oil. Place halves cut side down. Broil on middle rack for 20-25 minutes or until soft. Cool. Scoop out pulp and mash. Sauté onion and garlic in remaining oil until brown. Stir in pulp. Add more salt if necessary. Chill for 2-3 hours. Sprinkle with chopped parsley. Serve with bread or toast.
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