Rita’s Eggplant
  • Whole eggplants
  • 2 T olive oil
  • Optional Ingredients:
  • 1/4 tsp salt
  • Ground pepper
  • Finely chopped onions
  1. Cook washed, whole eggplant using either the (1) barbeque or (2) oven method:
  2. (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).
  3. (2) In oven: put whole eggplant on ungreased metal pie pan. Cook 10-20 minutes until soft.
  4. Put eggplant in shallow bowl to cool.
  5. Peel eggplant. A few small pieces of charred skin left on the eggplant won't hurt the taste.
  6. Make transverse cuts about 1/2" apart, then mash eggplant with a fork to fluffy consistency.
  7. Add olive oil and any of the optional ingredients.
  8. Eat cold.
Yvette's Notes: Using the "barbeque" (stove-top) cooking method imparts a slightly charred, smoky flavor to the eggplant. Keeps in refrigerator for 3 to 5 days. Kosher (pareve)