3 pounds eggplant (the long purple ones)
Put the eggplants in the oven on a moderate heat and back until they are very soft to the touch and the skins begin to wrinkle. When they have cooled enough to handle them, peel them and remove any seeds.
2 tablespoons onion, grated
1 or 2 tablespoons lemon juice
1 large ripe tomato, skinned and chopped
1/2 pint olive oil
1/4 tablespoon wine vinegar
1/2 teaspoon oregano
salt and pepper, to taste
Pound the onion to a pulp with a pinch of salt and then beat in the flesh of the eggplants with some of the lemon juice (or use a food processor). You have to work quickly as the eggplant discolours. Add the tomato, oregano and some black pepper. Slowly add in the olive oil while the food processor is running and a little more lemon juice until the mixture is thick and creamy.
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