4 large eggplants salt vegetable oil chopped onion
Cook eggplants in broiler (on high) - on bottom shelf for an hour, then turn over and cook for another 1/2 hour. Remove eggplants from oven and let cool. Peel eggplants, and puree with food processor. Add salt and oil. Serve with chopped onion.
One of Ema's regular appetizers at almost every special meal. Delicious to spread on a freshly baked challah.
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