The dip can be eaten spread on a good crusty bread. You can also use pita bread triangles or any bread for that matter… it is good either way. We like it spread on good bread with a slice of tomato on top (or diced tomatoes). Hope you enjoy…
2 large eggplants
4-6 TBS oil, or to taste
2-3 tsp salt, or to taste
1/4 of an onion, or to taste
tomatoes, sliced or chopped
1. Wash and then pierce eggplants with a fork.
2. Place eggplants onto hot grill. Grill for 1o minutes or so and turn on the other side and grill for 10 minutes or so until skin is charred and brittle.
3. Place eggplants in a covered container so as to steam and soften the skin. It becomes easier to peel that way.
4. Cut in half and scoop out flesh… The eggplant at this point is soft and can be easily pureed. I use a wooden cleaver to chop and macerate the eggplant to a fine consistency. (almost like applesauce). You can also use a food processor to puree the eggplant … just use the pulse button being careful to not over-process, though if you like a finer puree, you surely can do so.
5. Place mashed eggplant into a bowl and add 1 TBS of oil at a time and mix to incorporate until all the oil is used up. If you think the eggplants need a bit more oil, add a bit more, a little at a time. The oil really brings it all together. Add salt to taste and minced onion (to minimize the ” bite” of raw onion, you can place the minced onion in a fine sieve and pour hot water over it, strain well and then add to eggplant.)
6.Before serving, if you want, you can drizzle a bit of extra olive oil on top of the salad….and maybe a bit of extra minced onion.
7. Serve with sliced bread, crostini, pita chips, etc… and some tomatoes( sliced or chopped)
If you want to keep some of the eggplant puree for later, do not add salt, oil and onion. Freeze in a container or a plastic bag and defrost at a later time.