Ingredients

1 each eggplant, sliced
1 tsp. onion, grated
1 each garlic clove, crushed
1 each tomato, finely chopped
1/2 tsp. sugar
2 Tbsp. vinegar
2 Tbsp. oil
water
salt and pepper

Cooking Instructions

Start by cooking the eggplant slices in boiling, salted water for a few minutes until tender. Drain and put in a bowl. Then mash them. Add the onion, garlic, tomato, sugar, vinegar, oil, salt and pepper. Beat to make a creamy dip consistency. Chill and then serve with lemon wedges.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)