MELITZANOSALATA (EGGPLANT SALAD)

Ingredients:

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

Preparation:

• 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.