Ingredients:
2 medium eggplants
2 medium onions ( chopped)
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper
10 slices white bread or 10 slices pita bread
Directions:
Preheat oven to 325 degrees.
Wrap the eggplants in aluminum foil and place onto baking sheet.
Bake until soft and the skin is charred, about 1 hour.
Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
Mix well with a fork.
Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Servings: 6-10
Time preparation: 5 min.
Time total: 65 min.