| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Omani |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Whole eggplants; (up TO 4) |
| 1 |
sm |
Onion; grated or very finely chopped, (add more if you want) |
| 1/4 |
c |
Or so peanut; (or whatever) oil (ditto) |
|
|
Salt & fresh ground pepper |
INSTRUCTIONS
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@ix.netcom.com> on Jan 02, 1998
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