ROMANIAN EGGPLANT SALAD (POTENTIAL) WIPER 4 eggplants 2 cloves garlic 1 medium onion finely chopped 6 T EVOO Salt & pepper to taste Roast eggplant on grill ( if you are B-B-Q-ing,) turning once, until flesh is very tender. (You may do the same in 450 degree oven.) When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, and olive oil. Process to blend (may be a little bit chunky). Add onions, salt and pepper to taste and mix. Garnish with sliced tomatoes and serve with fresh pita bread. T = tablespoon EVOO = Extra Virgin Olive Oil Wiper = a dish that you wipe the plate for I (Ernest) was once stationed in a military bunker on the Jordanian border (I served in the IDA, unfortunately,) where the unit was to small to rate a cook so we took turns. When my turn came, I made this very dish the way my mother use to (even though she never thought me, I had to figure it out just by watching.) Roasting enough eggplant to feed 19 people was quite a job (not to mention cleaning the stove afterwards,) but it was well worth it; If there were such a thing as a culinary award, I would have received it from my mates.