Romanian Chopped Eggplant

Course : Eggplant
Serves: 1
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3 whole eggplants -- (up TO 4)
1 small Onion, grated or -- very finely chopped
1/4 cup peanut oil (add more if you want to)
1 teaspoon Salt and freshly ground pepper

Preparation / Directions:

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 wouldd be great in a smoker.) Scoop flesh into a bowl; break up any remaining lumps with a fork. Add onion, oil, salt and lots of pepper. Chill. Terrific on sour rye or pumpernickel. Some people add chopped tomatoes, but my grandma did not so I do not.

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