Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete) - cooking recipe

Ingredients

1 large eggplant
1 medium onion, grated
1 teaspoon lemon juice
1/4 cup corn oil
salt
pepper

Preparation

Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
Scrape the purple skin off, and discard skin.
Mash eggplant well with a wooden spoon,.
Add salt and pepper, to taste.
Mix grated onions with one tsp of mazola oil.
Add to mashed eggplant.
Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
Add lemon juice.
Mix well, and serve as an appetizer on crackers or other bread rounds.