Low Fat Eggplant Dip

Low Fat Eggplant Dip - Melitzanosalata

• 2 large eggplants (1 kg or 2 pounds)

• 2-3 cloves garlic

• 1 tablewhite white wine vinegar

• 2 tablespoons olive oil

• salt and pepper

Step 1 - Place whole eggplant in preheated oven at 220C and cut it to prick it a little so that it doesn't explode. Bake until soft and deflated -about an hour.

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Step 2 - Process garlic and then add the inside of the eggplant, vinegar, oil and salt and pepper and blend until smooth. Serve with bread or crackers.