Hi Tsayonah,

>   Anyone got any eggplant suggestions?

Preheat the oven to 350F. Place the eggplant on a baking dish and poke
three holes in the top as vents. Bake for one hour and remove.
Cut off the stem greens and cut the eggplant in half lengthwise. Remove the
skin and turn the pulp out onto the baking dish. If seeds are thick and
large, scoop most of them out
Cut the pulp into chunks and return to the oven at 350F for another 15
minutes. Cool 10 min.
In food processor combine the eggplant, 1 large garlic clove, salt to
taste, 1 teaspoon of lemon juice, 1 Tablespoon olive oil. Puree and garnish
with a black olive.

This is very good!

Paleobest,
Susan



>--
>    Elisi Tsayonah, AniWodi, ghigau,
>    St Francis River Band of Cherokee