Instructions

1. 1
   Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
2. 2
   Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
3. 3
   Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
4. 4
   Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
5. 5
   Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
6. 6
   Chill in the fridge until serving.