eggplant dip

- 1 or 2 eggplant (about 1 lb)
- 1 garlic clove crushed
- 3 tblspoons olive oil
- 1 tblspoon vinegar
- 1 tblspoon fresh basil or parsley minced
- salt and pepper to taste

- cut off stem end along with stem
- peel skin off using a sharp knife
- place eggplant inside one (or two) small plastic bag(s)
- place plastic bag(s) with eggplant in microwave oven and cook on high for 7 minutes; do not seal plastic bag as it will explode. If you do not use a microwave, wrap it up in aluminum foil and bake in oven until soft.
- place cooked eggplant and all other ingredients in a blender and blend, on high, until the mix is creamy.

notes: if you prefer a thicker consistency, squeeze juices out of cooked eggplant before you put them in the blender (if you are to use your hands, make sure the eggplant has cooled down before you do this); you may serve it warm or cold