by Gabi
Photo by Gabi
Gabi's Notes:
Expand2 medium size eggplants Ask a question about this ingredient
1/2 cup grated onion Ask a question about this ingredient
1/2 cup Extra virgin olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Broil (or if you like - grilling) the eggplants until their skin turns black and crusty - charred is ok too. Let them rest in a covered pot for 10 min , remove water excess and peel.
Ask a question about this stepUse the dull edge of a chef’s knife, and mash the peeled eggplants using a criss-cross pattern. Don't over-mash and don’t mash them in the processor as we want to have course, rather chunky texture.
Ask a question about this stepAdd the eggplant to a large mixing bowl, add the grated onion, salt and pepper, and mix, while pouring the extra virgin olive oil in a slow stream. Voila That's it!
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Kristen is the Senior Editor of food52.
This looks amazing! I love that it is so simple, yet full of eggplant flavor.