Instructions: Roast eggplants in/over moderate heat until they completely collapse. (I do them in the oven; my dad does them on the grill; bet theyd be great in a smoker.)

Scoop flesh into a bowl; break up any remaining lumps with a fork. Add onion, oil, salt & lots of pepper. Chill. Terrific on sour rye or pumpernickel. Some people add chopped tomatoes, but my grandma didnt so I dont.

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