Peel the skin and cut off the ends. The eggplant at this point is soft and can be easily pureed. I use a wooden cleaver to chop and macerate the eggplant to a fine consistency. (almost like applesauce)Place smashed eggplant into a bowl and add 1 TBS of oil at a time and mix to incorporate until all the oil is used up. Add salt to taste and minced onion. If you want to keep some for later, do not add salt, oil and onion. Freeze in a container or a plastic bag and defrost at a later time.
The dip can be eaten spread on a good crusty bread. You can also use pita bread triangles or any bread for that matter.. it is good either way.We like it spread on good bread with a slice of tomato on top (or diced tomatoes). Enjoy!