Yield: 1 Servings
|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