Ingredients
4 eggplants
1/4 cup fresh lemon juice
1/4 cup minced sweet onion
1/cup olive oil
4 egg yolks, beaten
salt and pepper to taste
Preparation
Preheat oven to 375F Line pan with foil, pierce eggplants and bake for 1 1/2 hours. Switch oven setting to broil and charbroil eggplants on all sides 6 inches from heat. Scoop pulp without seeds. Mash with lemon juice and onion. Add oil until all is absorbed, then add eggs, salt and pepper
