1/2 cup mayonnaise (Home made: 2 egg yolks and extra light olive oil, can add rosemary olive oil for flavor. Add oil when mixing with eggplants.)
1 small onion, very finely diced
Salt, to taste
A dash of garlic powder
Sliced tomato, for garnish
Place eggplant over open flame (gas stove or grill). Poke holes with a fork around the eggplant (6-8)
Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end
Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
Place eggplant on a wooden cutting board. Allow moisture to drain until all juices are gone and eggplants are cooled off.
Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
Place into a NON-METAL bowl and blend in the home made mayonnaise, add oil until it's consistent, and onion with a non-metal utensil until you have a smooth mixture. * I put the chopped onion in a colander and dump 2 cups of boiled water on the onion and let if drain and cool off. It takes the onion smell and after taste, but leaves the flavor in.
Serve on crusty bread with a slice of ripe tomato on top.
Recipe by Ela Gavrilas
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