Chopped Eggplant Salad (Aka Poor Man'S Chopped Herring)

1. 1

   Pre-heat oven to 375 degrees f. Line a baking tray or dish with aluminum foil and pierce the eggplant with a fork in several places to prevent it from exploding in the oven. Roast eggplant for 30 to 45 minutes, or until it is very soft--time will depend on the size of the eggplant. Allow eggplant to cool.

2. 2

   Saute chopped onion and garlic in vegetable oil with a sprinkle of salt until translucent. Do not allow the onion to brown. Set aside to cool.

3. 3

   Soak bread in vinegar until saturated, then squeeze out as much of the liquid as possible.

4. 4

   Once eggplant has cooled, strip away and discard the skin, and spoon the pulp and seeds into a fine strainer to drain.

5. 5

   Using a mezzaluna or curve-bladed knife, chop all of the ingredients together in a wooden bowl, until they are an even consistency. Alternatively, use a food processor and pulse a few times until ingredients are blended into a shaggy mass. It should not be a smooth puree.

6. 6

   Taste and add salt, if needed. If you feel it needs more acid, soak another piece of bread with vinegar, squeeze the bread and chop it in--don't pour vinegar directly into the puree.

7. 7

   Serve as an appetizer salad, or as a spread on savory crackers or small pieces of rye bread.

* Per serving · 4 servings · Values may vary.