Ingredients

• 2 medium sized round white eggplants
• 1 garlic clove, mashed
• 1 grated onion
• 1 - 2 spoons vinegar
• 2- 3 spoons oil
• Salt
• Pepper

Instructions

• Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire.
• When they are baked on all sides and have started smelling like burned remove from heat and cool them.
• When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces.
• Place in a deep bowl and mix with the onion and the garlic. Season with salt and pepper.
• Then start to stir the mixture and gradually add the vinegar and the oil. The mixture should be slightly thick in texture.
• Preserve in fridge for 1-2 hours and then serve.