Have I got a treat for you! I mentioned before, I’m not crazy about eggplants, but this dish is one of my favorites, honestly. I would say it’s more of a spread than truly a salad, but you serve this salad on some nice crusty bread with some sliced tomatoes on the side, oh man, it doesn’t get better than this. It is the simplest recipe in the world, only 4 ingredients and it’s just to die for. I have grown up eating this salad, and it’s probably one of the first things I ever learned how to make.
First thing you need to do is grill the eggplants, if it’s winter you can also bake them in the oven for about an hour at about 375 F degrees. After you grilled them or baked them let them cool so that they are cool enough so you can peel them. Peel them until they are nice and clean and place them in a bowl.
Let them sit for a few minutes in a bowl and as you can see all the water comes out of them, you don’t want that juice in your salad. While they are sitting you need to chop up half an onion.
Place the onion in a food processor and add the eggplants. Also add about 1/2 tsp to 1 tsp of salt. I wouldn’t add more because you don’t want this salad too salty and if it’s not salty enough you could always add more.
Pulse until it’s all mixed together thoroughly. Taste to make sure it’s salty enough and add more as needed.
You can serve this salad with a nice crusty bread, toasted or not, and just add some sliced tomatoes on the side, and you’ve got yourself a meal.
Now there are other variations of this salad, you could add mayo, or mustard, but I’ve tried it and this simple recipe is still my favorite version of it.