ROMANIAN EGGPLANT SALAD
(POTENTIAL) WIPER

4 eggplants
2 cloves garlic
1 medium onion finely chopped
6 T EVOO
Salt & pepper to taste

Roast eggplant on grill ( if you are B-B-Q-ing,) turning once,
until flesh is very tender.
(You may do the same in 450 degree oven.)
When cool enough to handle, remove peel.
In a food processor, mince garlic.
Add eggplant flesh, and olive oil.
Process to blend (may be a little bit chunky).
Add onions, salt and pepper to taste and mix.

Garnish with sliced tomatoes and serve with fresh pita bread.

T = tablespoon
EVOO = Extra Virgin Olive Oil
Wiper = a dish that you wipe the plate for

I (Ernest) was once stationed in a military bunker on the
Jordanian border (I served in the IDA, unfortunately,)
where the unit was too small to rate a cook so we took turns.
When my turn came, I made this very dish the way my mother
use to (even though she never thought me, I had to figure it
out just by watching.) Roasting enough eggplant to feed 19
people was quite a job (not to mention cleaning the stove
afterwards,) but it was well worth it; If there were such a
thing as a culinary award, I would have received it from my
mates.