Ingredients:

• 1 medium eggplant
• 1 large onion – diced
• 3 hard boiled eggs
• Oil (Vegetable or Olive)
• Salt & Pepper
• Parsley or cilantro / optional

How to:

• Cut the eggplant to 1″ cubes. Place in a colander and sprinkle with salt. Let sit for at least 30 minutes.
• Heat about 1/4 cup oil in a deep skillet, add the onions and saute until light brown.
• Add the drained eggplant cubes to the skillet and continue sauteing until the the onion are dark brown and the eggplant is soft.
• Peel the eggs.

Now you have a few options:

• Add all ingredients to a food processor or blender. Run until it is all mashed and mixed.
• Use a potato masher to mix and blend.
• My favorite: A pastry blender! use to mash and mix all ingredients. Chunks are good!
• Sprinkle chopped parsley or cilantro on top.