A simple home-made cold eggplant spread

- eggplants (3 for about 2 portions)
- 1 onion (small or medium, depending on how much you make)
- mayonnaise (1-2 table-spoons per eggplant)
- salt
- pepper






1.
Put the eggplants on a baking-tray. Bake at about 180°C/350°F for about 45 minutes. Then take out, flip, and bake for another 30 minutes. Turn off the oven, keep it closed and let them steam and cool down in the oven.

2.
Once they are lukewarm or so, process the eggplants one by one:
Cut it open, scrape out all the flesh, including the fibers, onto a cutting-board. Chop it finely with a big knife. (This gives a superior texture than simply blending it.) Put it in a bowl.
Repeat for all eggplants.

3.
Season the eggplant-mush with a very finely chopped onion, mayo, salt and pepper. Let it rest for about an hour, so the onion-juices can penetrate into the mix.

Serve as cold spread on bread, together with cheese, cold cuts and stuff like that.



In the fridge, this lasts about a week.