Easy Eggplant (Aubergine) Dip & Sandwich Spread - cooking recipe

Ingredients

1 medium eggplant
1 -2 tomatoes, washed
1 -2 avocado, peeled and halved
garlic, crushed
cayenne
soy sauce
tahini (optional)

Preparation

Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
Cool the eggplant, cut in half and let drain.
Remove the skin.
Mash in tomatoes, avocados, garlic and spices to taste.
For a thicker dip, add tahini.
(all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).