Eggplant Appetizer

Makes 6 servings

1 large eggplant
1/3 c chopped onion
3 Tbsp olive oil
2 Tbsp chopped fresh dill
2 tsp salt
1 tsp black pepper
1. Pierce skin of eggplant in several
places. Cut in half lengthwise and place
on greased baking sheet. Broil 8-10
minutes, until soft.
2. Scoop pulp from skin with a spoon and
place in bowl. Add onion, olive oil, dill,
salt, and pepper; blend well. Serve hot
or cold with plain crackers or bread.

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