Transylvanian Eggplant Dip


  • 5 good size eggplants
  • finely diced onion
  • 1 egg
  • salt
  • sunflower oil


  1. Bake the eggplants whole at 180°C for about 3 hours.
  2. When cool scoop out the soft flesh into a glass bowl.
  3. Whisk vigorously with a fork.
  4. Add onion, egg and salt and keep whisking gradually adding enough oil to make the right consistency.
  5. Taste as you go.
  6. Serve very cold with toast.