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Eggplant Salsa or Sandwich Spread

What you need: 

1 large eggplant
1 large tomato
1 bunch green onions
3 tablespoons olive oil (more or less to taste)
3 cloves garlic (more or less to taste)
1 jalapeno
1/4 teasponn cumin
juice from 1 lime

What you do: 

Slice eggplant in half lengthwise. Bake skin up at 375 until done. Skin will be shiny and crinkley. Scoop eggplant from the skin. Chop finely. Add garlic and olive oil. Add tomato, jalepeno and green onions, finely chopped. Add cumin and lime juice. Salt to taste. Mix well and refrigerate for two hours. Serve with vegan crackers, chips or as a sandwich spread.

Preparation Time: 
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Ohhh golly...can it get any better? I eat this stuff with a spoon...I do sometimes add a few black olives, but that's just me.

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