Eggplant Appetizer

September 18, 2015

1 large, firm eggplant
½ large sweet onion, peeled
1 Tbsp. olive oil
Salt to taste

Microwave eggplant until tender (about 5 minutes), let cool, and then scoop out pulp. Discard peel. In a food processor, chop onions. Add eggplant and puree with onions. Stir in olive oil and salt to taste. Serve as a dip with crackers.

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