Ukranian Eggplant Cenea Recipe

Wrap all 4 eggplants in foil and place directly on gas burners on low heat (one on each burner). Cook for 45 minutes or until soft to the touch (turn once).

Remove from heat - after they are cool spoon out the insides (careful not to get any of the charred skin). Chop with a spoon until relatively smooth.

Grate onion and tomato (no skin). Press garlic. Combine all eggplant, onion, tomato, 3 tablespoons of olive oil 1 tablespoon of apple cider vinegar, salt and pepper. Mix until smooth.

Best served at room temperature. Try spreading on top of bread and butter! It's a garlic-lover's delight!