Eggplant Dip

I have a friend who quietly 'sploded the number of people who read this blog, then I promptly got a job over the other side of the city and everything is getting lost in the commute. Apologies all round.

Here's a quick recipe. It's based on a recipe sticker I found on the side of an eggplant, but it's improved because the original was frankly crap. I made this for a friend's party and it got the thumbs up, even from non-eggplant lovers.

Eggplant Dip

1 large eggplant
1 onion, finely chopped
1 garlic clove, chopped
1/2 tsp black pepper
1 tsp lemon juice
sprinkle paprika
1/2 tsp balsamic
1/2 tsp mushroom ketchup/vegan worchestershire sauce (opt.)
1 tsp olive oil (opt.)

Set oven to 220°C.
Cut eggplant in half. Place cut side down in a baking tray with 1cm of water in the bottom. Bake for 35–40 minutes, until the skin of the eggplant chars. Scoop out the flesh and mash (or puree). Let it cool, then add the rest of the ingredients and stir thoroughly.