2 big eggplants,
1 onion,
3-4 tablespoons oil,
a pinch of pepper (optional),
salt,
tomatoes
Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy. Add finely chopped onions, pepper and salt. Place in a a salad bowl or on a plate and garnish with tomato slices.
