Recipe - Melitzanosalata (Eggplant Salad)

2 lg Eggplants (or 3)
1 Onion, finely grated
Salt & pepper to taste
Lemon juice or vinegar
1 cup Olive oil, or more as needed

Wash the eggplants and put into a pan (or wrap in foil) and bake until
soft. Put the onions into cold water to soak and remove some of the
strength. Remove the skins from the cooked eggplant and mash the pulp
thoroughly. Drain the onion well and add to the eggplant. Add salt and
pepper, and beat. Add lemon or vinegar alternately with the oil, and
beating all the while, until you have a thick mixture. Serve in a bowl or
as a side dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini