Prick eggplant with a fork in several places, roast at 425° oven for 25-30 minutes, cool eggplant. In the meantime, sauté onions in oil until golden brown.
Remove pulp from eggplant. In a food processor, process all ingredient until well blended, but not pureed.
Ingredients
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1 eggplant (large)
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2 medium onions, chopped
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1/3 cup oil
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3 hard boiled eggs, chopped
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1/2 teaspoon Salt
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1/4 teaspoon black pepper
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