Salata De Vinete - cooking recipe

Ingredients

3 average sized eggplants (if using the long, thin eggplants, use 6 - 8)
1 shallot (or approximate amount of red or vidalia onion)
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt

Preparation

Pierce eggplants with a fork on all sides.
Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
Finely mince shallot.
Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
Serve with delicious, crusty bread.