This is an easy and very low calorie eggplant spread recipe. We could say every household in Hungary has a different recipe for this dish, but this is my favourite way to make it.
Ingredients (for 4 people):
- 3 medium eggplants
- 2 onions
- 2 cloves garlic
- 2 tablespoons canola oil
- 1 coffeespoon salt
- 1/2 coffeespoon ground black pepper
The Process:
- poke holes all over the eggplants with a fork, oil a baking pan and put them in the oven on 300 °F (150 °C) for 80 minutes, turning them around at half time
- sautée the finely chopped onions and garlic
- let the eggplants cool down, then peel them
- put the eggplants, onions, salt and pepper in a food processor and grind until almost smooth, but still has pieces of eggplant and onions in it
- enjoy on a slice of fresh white bread or toast
