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Ingredients
- 1/4 c. oil (enough to fry onion)
- 1 medium onion
- 1 medium eggplant
- 1 egg
- 2 cloves garlic (fresh or powder to taste)
- water (to keep eggplant moist)
Method
- In a frying pan, saute onion in oil with fresh garlic to taste (or garlic powder) until soft.
- Slice and peel eggplant and then cube and place into pan.
- Cover.
- Let cook for about fifteen minutes, adding a little water, if necessary.
- Check periodically until eggplant becomes soft and mushy.
- Stir occasionally until consistency is right.
- Beat one egg and when eggplant is soft enough, turn up heat slightly and pour in egg, whipping up mixture until binding takes place.
- Chill and serve with olives on bed of lettuce with tomato or on toast.
