Ingredients

- 2 large eggplants

- Vegetable oil

- 1 large onion

- 2 hard boiled eggs

- Heaping tablespoon of mayonnaise

- Salt and pepper

Peel the eggplants and cut into cubes. Soak in water. Drain water and sprinkle with salt.

Place about an hour to remove the bitterness. Then squeeze out water or soak with paper towel. Add 4 tablespoons of olive oil and stir.

Place in baking pan and roast at 180°C degrees for about 45 minutes until cubes are golden. While in the oven, stir every 10 minutes or so.

In a pot with water boil 2 eggs until they are hard (usually it takes 5-6 min once the water is boiling). Peel them.

While the eggplants are in the oven – dice and fry the onions until they will be golden and soft.

Put in a food processor the eggplants together with: eggs, heaping tablespoon of mayonnaise and the onions.

Crush into a spread. Add salt and pepper to taste.

Serve cold with sliced bread or make Crostini: spread the creme on sliced bread and warm it in the oven at 180°C (360F) for about 5 to 10 min. The bread should be crispy and the creme hot (not burned!). Serve hot.