Why I Love This Recipe
Using the "barbeque" (stove-top) cooking method imparts a slightly charred, smoky flavor to the eggplant.
Keeps in refrigerator for 3 to 5 days.
Ingredients You'll Need
2 T olive oil
1/4 tsp salt
Finely chopped onions
Cook washed, whole eggplant using either the (1) barbeque or (2) oven method:
(1) "Barbecue" on gas stove by placing eggplant on burner over flame. It will char on outside and be soft inside in about 5 minutes per side (consider an eggplant as having 2 sides).
(2) In oven: put whole eggplant on ungreased metal pie pan. Cook 10-20 minutes until soft.
Put eggplant in shallow bowl to cool.
Peel eggplant. A few small pieces of charred skin left on the eggplant won't hurt the taste.
Make transverse cuts about 1/2" apart, then mash eggplant with a fork to fluffy consistency.
Add olive oil and any of the optional ingredients.