This is a wonderfully quick and easy recipe. Serve on a hearty, crusty bread.
1 large or two small eggplants
1/3 cup finely chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh dill (or 1 tablespoon dried)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to broiler setting.
Wash eggplant and pierce the skin several times with a fork. Place on a baking sheet and broil on center rack of oven for 10 minutes. Turn and broil an additional 10 minutes. Remove from oven, allow to cool slightly.
Split eggplant in half and with a spoon, scoop pulp into the bowl of a food processor. Pulse briefly, just until smooth. Add onion, olive oil, dill, salt and pepper. Pulse only until mixed. You don't want to puree or further chop the ingredients, just blend them.
That's it! You can serve this warm or chilled. Another variation would be to roast some garlic on the bottom rack of the oven while the eggplant is broiling and add it to the mixture.