Eggplant Salad Or Spread(Salata De Vinete) - cooking recipe

Ingredients

2 eggplants
1 egg yolk
100 ml. oil
1 tsp. lemon juice
1/2 tsp. salt
1 tsp. finely grated onion

Preparation

Roast the eggplants whole over an open flame (you can also do this on top of your stove) until the skin is very black, crusty, peeling and eggplant feels soft all over.
Peel off the skin.
Chop into sections and let drain in a colander.
Once drained, chop finely.
You can use an electric mixer to make it a nice, smooth texture.