Eggplant Spread

Ingredients:

1 large or 2 smaller eggplants
1 small-medium regular onion, chopped finely
1 dollop (or more as needed) of mayonnaise
1 small dollop of sour cream
Some lemon juice, to taste
Vegetable or other tasteless oil
Salt & pepper, to taste
Chopped parsley (optional)

Turn on your broiler and place the eggplant, on a pan covered with foil, underneath. You want this pretty close because, ideally, you should be doing this on a grill (charcoal or gas, it doesn't much matter). If you can do this (grill), then do it. Believe me, it is worth it!

Basically, you want to let the eggplant(s) completely deflate, so to speak. Carefully turn them every so often. When they are burnt and crusty on the outside, take them out of the oven (or off the grill) and let cool.

Once cool, cut through the skin and scoop the flesh into a bowl. Stir in your chopped onion using a wooden spoon. This is very important because otherwise the spread will take on a bitter flavor. Try to "mash" the onion a little bit in the process, but if you can't, it is not a big deal.

Stir in your lemon juice, maybe a few teaspoons -- to taste, as well as the salt, pepper, sour cream, and mayonnaise. I like to garnish with some chopped parsley, but it is not necessary. Serve with fresh, good, bread.