Ingredients:

1 Eggplant
1 clove garlic
1 small onion chopped
Salt and pepper to taste (hot pepper)
1 Tsp cooking oil
1 bunch green onions

Method:

Make a slit about 1” long on each side of the eggplant.
Halve garlic clove and place each half in the slit.
Grill eggplant or barbecue until skin is tender and pulp is soft about 20-30 minutes
Remove from the heat and peel skin of the eggplant.
Crush eggplant in pulp
Add garlic, onions and salt and pepper (hot pepper).
Heat oil and pour over eggplant mixture, stir well.
Serve warm with roti also as a dip.
Heat oil and pour over eggplant mixture, stir well.
Serve warm with roti also as a dip.
Makes 1 cup.