1 eggplant
2 hardboiled eggs
1 minced onion
olive oil
lemon juice
salt
Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft.
Mash cooked eggplant together with eggs and onions. Add oil, lemon juice and salt to taste.
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