Ingredients

1 large onion, quartered
1 clove garlic
1 medium eggplant
pinch of chili powder
olive oil
lemon or lime juice to taste
1 cup cream cheese
salt and black pepper to taste
1 large onion, quartered
1 clove garlic
1 medium eggplant
pinch of chili powder
olive oil
lemon or lime juice to taste
1 cup cream cheese
salt and black pepper to taste

Directions

Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season it with salt, pepper and lemon or lime juice to taste.