Eggplant Spread

Ingredients:

• 3 medium eggplants
• 1 small onion
• 1 teaspoon of salt
• 1/2 cup of oil
• 1 tablespoon of mayonnaise

Roast the eggplants, either on the grill outside (it will give it a smoky flavor), or in the oven (I put the eggplants in a tray under the broiler), until well cooked.

Peel the skin, and lay the eggplants on a cutting board, inclined to 45 degrees or so, and leave there for about 20 minutes, until the juice out comes out (the juice is bitter, so you want to get rid of it).

With a plastic knife cut up the eggplants until they are almost like a paste.

Separately, chop up the onion (as small as you can), and add the salt to it (the salt softens it up). Then, add it to the mushed eggplant, add the mayonnaise, and the oil dripping a little bit at a time (make sure to stir in the same direction, or it will separate).

Enjoy it on a piece of fresh bread. Yummy!