Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Whole eggplants; (up TO 4) |
| 1 small | Onion; grated or very finely chopped, (add more if you want) |
| ¼ cup | Or so peanut; (or whatever) oil (ditto) |
| Salt & fresh ground pepper |
Roast eggplants in/over moderate heat until they completely collapse. (I do them in the oven; my dad does them on the grill; bet they'd be great in a smoker.)
Scoop flesh into a bowl; break up any remaining lumps with a fork. Add onion, oil, salt & lots of pepper. Chill. Terrific on sour rye or pumpernickel. Some people add chopped tomatoes, but my grandma didn't so I don't.
Posted to bbq-digest Volume 98 Issue 003 by Cathy Loup <celoup@...> on Jan 02, 1998