Ingredients:

Eggplants - 1 kg

Onions - 1 piece

Tomatoes - 0.8-1 kg

Vegetable oil - 50 g

Garlic - 2-3 cloves

Salt - to taste

Wash eggplants, wipe them dry. Prick them with a fork. Lubricate them with oil. Preheat a frying pan. Put prepared eggplants on the dry frying pan and cover it with a lid. Bake eggplants over small fire until they are tender, turning them periodically. That must take about 20-25 minutes. Cool the eggplants down. Wash tomatoes, scald them with boiling water, peel the skin, cut out the core and grate them. Peel the eggplants, squeeze the bitter juice out of them. Chop them finely with a knife. Peel onions and garlic. Wash onions. Chop finely garlic and onions. Combine all the ingredients in a bowl. Salt it to taste. Season it with vegetable oil. And mix it well. The aubergine paste is ready.