Eggplant Dip

Ingredients:

About 2 lbs. eggplant

1/2 cup minced onion

1/4 cup olive oil

1/4 cup tomato puree or 1 or 2 peeled, mashed tomatoes

1 rablespoon lime juice

Salt and pepper, to taste

Cooking Instructions:

Bake eggplant in a moderate oven until black and soft to the touch (about 1 hour). Peel and chop very fine. Saute the onion in oil until tender but not brown. Add eggplant and tomato puree. Simmer, stirring often, until thick (about 15 minutes). Add lime juice and salt and pepper. Chill. Garnish with cucumber slices and lime wedges. Yields about 2 cups.

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