Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      whole         eggplants -- (up TO 4)
   1      small         Onion, grated or -- very finely chopped
                         -- add more if you want
     1/4  cup           peanut oil (add more if you want to)
                        Salt and freshly ground pepper

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.