Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant (about 1 1/2 lbs,) 1 tb Minced onion
2 tb Vegetable oil Sea salt to taste

1. Place whole eggplant over the open flame of a gas burner or a
charcoal
fire. When it is lightly charred on one side, turn it over and
continue
charring until it is mushy right through..

2. Make 3 vertical slashes in the skin and cut through from the stalk
to
the tip. Set the eggplant in a sloping position for about 15
minutes so
that the bitter brown juice seeps out.

3. Scrape the flesh from the charred skin and discard about 1/2 of the
seeds attached to the fleshy center of the eggplant. Discard the
skin.

4. Chop the flesh fine until it is almost reduced to a pulp-but-it
must
have texture and not be too smooth; stir in the rest of the
ingredients.

5. Set aside to season for about 1/2 hour and serve at room
temperature
with melba toast or matzos.

Mary Riemerman
Submitted By MARY RIEMERMAN On 02-10-95

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