SALATA DE VINETE, ROMANIAN EGGPLANT DIP

Yield: 1 recipe

1 ea Eggplant
1 med Onion, grated
1 tsp Lemon juice
1/4 cup Vegetable oil
Salt (to taste)

Broil eggplant on all sides until well cooked. Scrape off skin and mash well with a wooden spoon. Add salt to taste. Mix grated onion with 1 teaspoon of the oil and add to eggplant. Add remaining oil to eggplant slowly, stirring constantly. Add lemon juice and serve as an appetizer on crackers or bread.