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- 7-8 eggplants
- 1 red onion finely chopped
- 1 lemon
- kosher salt
- Garnish with finely chopped Green Onion, Cherry tomatoes or Chopped Red onion
- DIRECTIONS Step 1.Using a sharp kitchen knife cut several slits into each eggplant. Spread as many eggplants as you can fit across a sheet of tinfoil. Step 2. When the eggplant feels soft on one side turn it over for several minutes.The skin of the eggplant should be soft enough that once it has cooled down you will be able to peel it right off. Step 3. After the eggplants have finished broiling set aside into a large bowl to cool off. Once it has cooled, peel of the skin of the eggplant and put it inside a large mixing bowl or Cuisinart. Step 4. Only use the Cuisinart for 2 or 3 turns. You do not want the eggplant to turn into a paste. Just enough to get it smooth without chunks. Add only a bit of eggplant to the Cuisinart at a time. Your eggplant is now ready. Place into a large mixing bowl and add 1 finely chopped red or green onion. Add 1-2 TBS of canola oil. Squeeze in 1/2 a lemon and add kosher salt and pepper to taste. Note* you do not need to add oil to the eggplant when it's broiling in the oven. Just place it on a sheet of tinfoil.
- This recipe was entered in the contest for Your Best Cheap Feast
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.