1 large eggplant
1 large tomato
1 bunch green onions
3 tablespoons olive oil (more or less to taste)
3 cloves garlic (more or less to taste)
1/4 teaspoon cumin
juice from 1 lime
Slice eggplant in half lengthwise. Bake skin up at 375 until done. Skin will be shiny and crinkley. Scoop eggplant from the skin. Chop finely. Add garlic and olive oil . Add tomato, jalapeno and green onions, finely chopped. Add cumin and lime juice and salt to taste. Mix well and refrigerate for two hours. Serve with crackers, chips or as a sandwich spread.