Eggplant Dip

Directions

1. 1
   Broil (or if you like - grilling) the eggplants until their skin turns black and crusty - charred is ok too. Let them rest in a covered pot for 10 min , remove water excess and peel.
2. 2
   Use the dull edge of a chef's knife, and mash the peeled eggplants using a criss-cross pattern. Don't over-mash and don't mash them in the processor as we want to have course, rather chunky texture.
3. 3
   Add the eggplant to a large mixing bowl, add the grated onion, salt and pepper, and mix, while pouring the extra virgin olive oil in a slow stream. Voila That's it!