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