Eggplant Dip (version VIII)

2 medium eggplants
4 - 5 garlic cloves, peeled
1/4 cup chopped onion
3 - 4 tablespoons olive oil
1 tablespoon white vinegar
salt and pepper to taste

Pierce eggplants and place in a shallow microwavable bowl. Microwave on high for 10 - 12 minutes. Turn them over and microwave on high for another 10 - 12 minutes, or until very soft. Split in half (be careful to avoid getting a steam burn!!) and leave to cool for 5 minutes. Scoop out the pulp and transfer it to the bowl of a food processor or blender. Add the balance of the ingredients and blend or process until smooth. Taste for seasoning.



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