Preparation:
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 wouldd be great in a smoker.)
Scoop flesh into a bowl; break up any remaining lumps with a fork. Add onion, oil, salt and lots of pepper. Chill. Terrific on sour rye or pumpernickel. Some people add chopped tomatoes, but my grandma did not so I do not. |
