Eggplant Dip (Salata de Vinete)

4 large eggplants
1 medium size onion
1 large tomato
1/4 cup canola oil
1 tsp white vinegar
1 tsp salt

- With a fork puncture a few holes in the eggplants to let the steam out during grilling or roasting.
- Grill the eggplants for about 30 minutes on high heat BBQ or in the broiler until cooked inside. Turn the eggplants every 10 minutes. When done set aside for about 10 minutes to cool.
- While the eggplants are grilling, finely chop the onion to very small pieces and dice the tomato into small cubes.
- Cut each cooked eggplant into 2 halves and scoop out the inside with a spoon. Discard the charred skins.
- Discard the liquid released from the eggplants.
- Chop the eggplants on a cutting board until they turn into a mash.
- Place in a bowl and mix with the chopped onions, oil, vinegar and salt. Mix well until it turns into a homogeneous dip.
- Add the diced tomato and mix well.
- Serve chilled with your favorite bread.