Romanian Roasted Eggplant Spread I

Steps

1. Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
2. Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
3. Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
4. Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
5. Transfer the eggplant to a bowl, and mix in ½–15 ml oil per whole eggplant used. Mix in the onion, and season to taste with salt.
6. Chill in the fridge until serving.