Rich Mintz Eggplant Dip



olive oil

1 clove garlic

C balsamic vinegar

1 T minced onion



Bake an eggplant (halved and face down) on an ungreased cookie sheet covered with foil for about 45 minutes at about 350 or until they are soft when you press on the skin side.  Scoop out the pulp of the eggplant, and put in a food processor.  Blend until smooth, and put in an bowl.  Add 1 clove well minced garlic, 1 T minced onion and mix well.  Add 1-3 T olive oil and about c balsamic vinegar.  Add sugar to taste.  If you like, you can add sesame oil for a distinctive flavor.  Serve with water crackers.