2 small eggplants,or 1 lb
2 medium onions
2 hardboiled eggs
1 small garlic clove
3 tbsp vegetable oil
Greens and salt on taste
Peel the eggplants, cut into halves, and sprinkle with vegetable oil.
Pre-heat an oven to 380-400 F (180-200 C), and bake the eggplants until they turn soft (check it with a fork).
Peel and thinly cut the onions, and fry them with the vegetable oil until they become soft as well, and turn golden colored.