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Eggplant Spread
Ingredients
- 4 Eggplants
- 4 Hard-boiled eggs
- 5 Onions
- 1 teaspoon Sugar
- half teaspoon White pepper
- half teaspoon Salt
- 4 tablespoons Olive oil
Preparation
Peel the eggplants, wrap them in baking paper and aluminum foil, and bake at 180 degrees for about an hour, until the eggplants are soft.Cut the eggplants, preferably removing the seeds if they contain too many seeds.
Chop the onions and fry them in olive oil over low heat so they caramelize and don't burn; this takes time. When the onions take on a brown color, add the sugar, stir, and continue frying for another five minutes so the sugar caramelizes. Add white pepper and stir.
Transfer the eggplants, the caramelized onion, hard-boiled eggs and salt to a food processor, and grind until you get a smooth and uniform mixture.
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