Ingredients
- 1 kg (35 oz – 2,2 lb) eggplants
- 150 ml (5 oz) vegetable oil (preferably sunflower)
- 2 onions
- 2 tsp salt
Directions
- Grill the eggplants in their natural skin. For the best flavor charcoal barbecue is ideal, but a stovetop, gas, or electric grill also works well.
- Peel the eggplants from their dark burned skin and proceed to drain them to remove bitter-tasting liquid. (crucial step)
- Mash the eggplants into a smooth puree with the help of a food processor. If no food processor is available you can chop them with a sharp knife.
- Add finely chopped onions over the mashed eggplants and mix.
- Gradually incorporate the vegetable oil while mixing, just like when making mayonnaise.
- Season with salt.
- Serve.
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