Ingredients
- 1 large eggplant
- 1 large tomato
- 1 bunch green onions
- 3 tablespoons olive oil (more or less to taste)
- 3 cloves garlic (more or less to taste)
- 1 jalapeno
- 1/4 teasponn cumin
- juice from 1 lime
Directions
Slice eggplant in half lengthwise. Bake skin up at 375 until done. Skin will be shiny
and crinkley. Scoop eggplant from the skin. Chop finely. Add garlic and olive oil. Add
tomato, jalepeno and green onions, finely chopped. Add cumin and lime juice. Salt to
taste. Mix well and refrigerate for two hours. Serve with vegan crackers, chips or as a
sandwich spread.
Serves: variable
Preparation time: 15