2 medium size eggplants
1/4 cup extra virgin olive oil
1 large red onion, chopped

2 large tomatoes, chopped

1/2 teaspoon himalayan sea salt

1/2 teaspoon chile powder


1-On stove top, place a perforated baking sheet and place your eggplants on top where the flame is, poke holes in the skin to keep the eggplant from exploding. Char your eggplants, turning occasionaly until soft. Or you may also roast your eggplants on the bbq, turning frequently until skin is completely charred on all sides.

2-When cool, remove skin and mash.

3-In a saucepan heat the olive oil. Add the chopped onions and saute until golden. Add tomatoes, salt and chile powder and saute for another 5 minutes.

4-Add the mashed eggplants and stir well.

5-Serve warm with your favorite crackers.



Charred Eggplant Tomato Spread/Sauce


Lima Bean Salad