Eggplant Dip

Ingredients

• •2 pounds eggplant
• •1/2 cup minced onion
• •1/4 cup olive oil
• •1/4 cup tomato puree or 1 or 2 peeled, mashed tomatoes
• •1 tablespoon lime juice
• •Salt and pepper, to taste

Directions

1. 1Bake eggplant in a 350 degree Fahrenheit oven until black and soft to the touch, about 1 hour.
2. 2Peel and chop very fine.
3. 3Sautee the onion in oil until tender but not brown. Add eggplant and tomato puree. Simmer, stirring often, until thick, about 15 minutes.
4. 4Add lime juice and salt and pepper. Chill. Garnish with cucumber slices and lime wedges.