• 1 eggplant
  • 2 hardboiled eggs
  • 1 minced onion
  • olive oil
  • lemon juice
  • salt


Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft.

Mash cooked eggplant together with eggs and onions. Add oil, lemon juice and salt to taste.