Recipe - Romanian Chopped Eggplant

3 Whole eggplants; (up TO 4)
1 small Onion; grated or very finely
chopped, (add more if you
want)
One fourth cup Or so peanut; (or whatever)
oil (ditto)
Salt & fresh ground pepper

Roast eggplants in/over moderate heat until they completely collapse. (I do
them in the oven; my dad does them on the grill; bet they'd be great in a
smoker.)

Scoop flesh into a bowl; break up any remaining lumps with a fork. Add
onion, oil, salt & lots of pepper. Chill. Terrific on sour rye or
pumpernickel. Some people add chopped tomatoes, but my grandma didn't so I
don't.

Posted to bbqdigest Volume 98 Issue 003 by Cathy Loup
celoup@ix.netcom.com on Jan 02, 1998