Ingredients:3 Medium Eggplants
3
Medium Onions
Salt
Olive
Oil
Preparation:1.
Chop the onions, sprinkle with salt and set aside in an
open container
2. Prick the eggplants with a fork, so they won't burst in the oven.
Place the eggplants in the grill section of
your oven, on high heat. Turn eggplants over, when the
outer skin has burned.
3. Remove the eggplants from oven, sprinkle
with salt and cover.
4. Once the eggplants have cooled, separate the
outer skin fromthe inside of the eggplant and place on a
clean cutting board. Let the cooking juices flow off the
cutting board.
5. Drain juice from onions.
6. Add onions to eggplants and keep in a
covered container, in the refrigerator (even for a few
days). Make up a small batch as needed (since it is best
prepared as close to the actual serving time as
possible).
7. To prepare, add a small amount of olive oil and
use a hand blender or food processor and mix until the
salad becomes creamy. Add salt as needed.
8. You can also add a bit of mayonnaise or
tahina (sesame paste).
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