Directions
- Cut eggplants lengthwise and bake in an oven for about 20 minutes until tender. Allow to cool, remove the skin and cut eggplants into pieces.
- Finely chop the onion. Sauté in a pan until translucent.
- Blanch tomatoes and remove the skin. Cut tomatoes into pieces.
- Put eggplants, onions and tomatoes in a bowl and puree.
- Refrigerate before serving. Serve on its own as an appetizer, spread over bread or use as a dipper.
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