Ingredients:
1 large eggplants
1 medium onions, grated
1 teaspoon lemon juice
1/4 cup corn oil
salt
pepper
Directions:
Broil eggplant on all sides until well cooked — turning frequently as it cooks.
Scrape the purple skin off, and discard skin.
Mash eggplant well with a wooden spoon,.
Add salt and pepper, to taste.
Mix grated onions with one tsp of mazola oil.
Add to mashed eggplant.
Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
Add lemon juice.
Mix well, and serve as an appetizer on crackers or other bread rounds.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.