15 ml/1 tbsp lemon juice
A few drops of onion juice or a squeeze of garlic puree (paste)
Halve the eggplant lengthways. Grill
(broil) it, skin side up until the flesh is soft. Strip off the skin
and chop the flesh into a bowl. Process it with the almonds, tofu and
mixed spice. Work in the lemon juice and a few drops of onion juice or
the garlic. Put in a pot, cover and chill. Use within 48 hours.