3 to 4 small eggplants

2 green onions, chopped

1 tablespoon (15 ml) olive oil

Fried shallots

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Place the eggplants on the baking sheet. With a fork, prick the eggplants a few times. Bake for about 45 minutes, depending on their size, or until the eggplants are soft to the touch. Let cool and peel. Cut into pieces and drain. Set aside.

In a small skillet, soften the onions in the oil. Set aside.

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