Ingredients
Everything you'll need to make this recipe
1
Eggplant
2
Oil
3
1 medium onion, chopped
4
Salt
Instructions
Step-by-step guide to making this recipe
1
Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
2
Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
3
Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
4
Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
5
Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
6
Chill in the fridge until serving.
Notes
- •It is advisable to use a pan with elevated ridges so that eggplant won't be cooking in its own juices.