Eggplant Salad

Directions

1. 1
   Clean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft.
2. 2
   When it has cooled, cut it open and scoop out the flesh, discarding the seeds.
3. 3
   Chop the flesh into cubes and place in a food processor.
4. 4
   Add to the processor 1 small chopped onion and salt and pepper.
5. 5
   Add vinegar or lemon juice and olive oil.
6. 6
   Process all together until blended well.
7. 7
   Refrigerate.