Fried on open fire as they are, peeled(that can hurt, as it`s still hot), gently washed (fried peel remnants). Can be kept frozen.
Usually: the fried, (gently!) washed eggplant is chopped with wooden knife, then stirred with chopped onion (chopped into tiny pieces), salt (and pepper), mayonnaise and oil (as much it can take, while stirred)- ready, laid on bread.
Posted 08/29/2012 09:44 am
