Preparation

heat the oven to (200ºc).
wash the eggplants and place them in the oven.
bake until the skin has blackened and the inside has softened, about 20 minutes.
turn them over and let them bake until they are completely roasted.
finely chop the onion.
skin and cut the tomato, skin the garlic clove and grind it into a thin dough.
after the roasted eggplants and having cooled a little, open them in half.
with a teaspoon remove the pulp, scraping them to the skin.
finely cut the pulp in a bowl.
add the onion, tomato and garlic and add olive oil as if you were making mayonnaise.
taste, add a few drops of lemon juice, salt and pepper and mix well.
serve fresh with toast or with dark bread and butter.

Ingredients

  • 3 medium aubergines
  • 2 garlic cloves
  • 1 small onion
  • 2 small tomatoes
  • olive oil q.s.
  • lemon juice q.s.
  • salt q.s.
  • freshly ground pepper q.s.