Eggplant Dip - cooking recipe

Ingredients

1 large eggplant
1 Tbsp. olive oil
1 to 2 cloves garlic
salt to taste
1 lime or lemon juice

Preparation

Slit eggplant skin with a sharp knife.
Place over foil on cookie sheet.
Broil, turning twice until skin is burnt and blistered.
It should have a smoky smell, about 20 minutes.
Inside of eggplant should be very soft now.
Remove from oven and let cool.
Cut out skin and scoop eggplant meat into a serving bowl. Mash with a fork and add all other ingredients.
Serve with grilled pita bread triangles.