Eggplant Romanian style

Those unfamiliar with this type of food, and brave enough to give it a shot - will certainly not regret it!

Ingredients:

2 big eggplants
thin slice of onion
salt (to taste)
oil (about half a cup)

Method:

Bake the eggplants whole at about 300 until soft, turn occasionally. If you leave the eggplants too long in the oven they may burst - that can be messy, but the flesh is still usable. When they are soft, take them out the oven, peel off the skin, and leave over night to drain. Mix in food processor with a thin slice of onion, salt (about half a teaspoon), oil. Taste it! Add more salt, onion or oil if necessary. Put it on challah and enjoy!