Low Fat Eggplant Dip - Melitzanosalata
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2 large eggplants (1 kg or 2 pounds)
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2-3 cloves garlic
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1 tablewhite white wine vinegar
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2 tablespoons olive oil
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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.
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.