Peel the eggplant and porite large cubes, fine salt, stir and arrange on two baking sheets in a single layer. Highly recommended to tilt the trays tucked under one edge of something. So the juice will be collected from the edge and will not soak back. To leave them to "hang" about half an hour. While you can finely chop and fry the onion, and eggs boil and grate on a coarse grater.

For the next stage to take a well-fed man, give him a chocolate and a mission: to snap atmaksa eggplant paw and squeeze between your hands until all the liquid is out. This something is the secret! If the man is not, do not worry and do not run to the store turn on the TV to your favorite soap Opera, and carefully repeat the above procedure for yourself. As paws no, it will take a little more time. I must admit that I had to do the last time since, prepared, as the time for the arrival of this man. You will see that the volume of eggplant decreased four times.

Fresh eggplant spread again on the baking sheet (preferably in one layer) and well-watered olive oil and stir. You can, of course, and other vegetative, but quality olive gives this dish a distinctive flavor. Put in a preheated 200 g oven until soft and brownish in color. Not zaschite! The pictures for this step came out, as did a dozen courses at a time and proshlyapil.

After the eggplants have cooled, mix with egg and onion, mince or grind in a blender to desired consistency (I like not very finely - that was like chopped liver pate). Season with salt and pepper.

Bon appetit!