Roasted eggplant spread (Salata de Vinete)

Love, love, love this simple dish!

Ingredients:-1 medium eggplant

-1/4 cup thinly chopped red onion
-1 TBP extra virgin olive oil
-1 tsp garlic powder
-1/4 avocado (optional)
-1 tsp olive oil reduced fat mayo (optional)
-Salt & pepper to taste.
-sliced tomatos and green peppers for garnish

Preparation:

Roast eggplant on open flame (ideally) or in a 450 F preheated oven until its outter skin is soft and starting to crack. Peel off skin carefully and place eggplant pulp into a strainer and let it drain well for a few minutes. Once drained, season well and place in blender with olive oil, may, garlic powder, avocado. Blend on high until the mixture is nice and homogenous. Garnish with your favorite tomatoes (we like campari)  and/or sliced green peppers and serve with pita chips or bread. Yum!