Vegan dip to go with chips, rice or crackers.
2 cups eggplant, peeled and cut.
2 garlic cloves, chopped.
¼ teaspoon salt
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoons chopped green onions
Preheat oven to 350 degrees Fahrenheit.
Put eggplant and garlic in a baking dish. Season with salt and lemon juice. Pour olive oil over and mix.
Bake 30 minutes or until soft.
Puree in a blender.
Top with green onions and serve.