Eggplant Dip - cooking recipe

Ingredients

1 1/4 to 1 1/2 lb. eggplant
2 garlic cloves
1 tsp. oregano
2 Tbsp. wine vinegar
1/3 c. olive oil
3 Tbsp. chopped parsley
3 Tbsp. green onion
1/8 tsp. hot pepper
salt to taste

Preparation

Bake eggplant in oven for 1 hour at 350\u00b0.
Scoop out pulp into blender.
Slowly pour in oil while blending.
Stir in rest of ingredients.
Chill.
Serve with chips or vegetables.