- A few eggplant
- Salt, oil
- Mayonnaise if you prefer
- Chopped onion
The eggplants are grilled until they are covered with black ash crust.
The crust is peeled and the remaining eggplant is put it to drain (I let it drain 2-3 hours)
Mash with a blunt, thick wooden knife on a wooden platter, or use the blender.
Place the eggplant with chopped onion in a bowl, add salt and rub it with a spoon while dripping oil.
If you prefer with mayonnaise, mixed with mayonnaise the Above ingredients without adding oil.
Serve on bread.