|Minced green onion||1⁄4 Cup (4 tbs)|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|Fresh lemon juice||1 Teaspoon|
|Red wine vinegar||1 Teaspoon|
|Freshly ground pepper||To Taste|
Preheat oven to 375°F or 400°F.
Pierce eggplant, place on rack and bake until soft, about 50 to 60 minutes.
Cool slightly, then split and scoop interior into large bowl and mash well.
Mix in remaining ingredients, seasoning to taste with salt and pepper.
Cover and chill until ready to serve.