2 round-shaped eggplants (or 5 elongated shaped eggplants)
1/2 medium sized onion, diced
1/2 cup pitted black olives
1 tomato, remove seeds and juice
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice
Preheat oven to 200 C (400 F). Using a fork, poke holes into the entire eggplant, then place the eggplant in aand bake for 15-20 minutes. Allow to cool, then scoop out the pulp (or remove the peels).
Heat 2 tablespoons of olive oil in a frying pan and add the onion, garlic, salt and pepper. Stir-fry until the onion is golden brown. Put all ingredients and seasonings into a blender, and blend until mixture is smooth, then refrigerate.
May be used for sandwiches, spread on toast, or mixed with salad.
It is delicious and good to serve anytime of the year.
(Another recipe from Gouthami)