2 eggplants
3 tablespoons vegetable oil
5-7 serranos
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 1/2 cups cilantro, finely chopped
1 teaspoon salt
Wrap the eggplants in foil and bake at 350°F for 1 - 1 1/2 hours or till tester goes all the way through. Remove from oven and cool. Peel and mash.
Heat oil in skillet. Add onions and serranos; cook till onion is just golden. Add tomatoes and 1 cup cilantro; cook till juices evaporate. Add eggplant and salt. Bring to boil, reduce heat, and cook 10 minutes. Add remaining cilantro; cook 5 minutes more. Remove serranos and serve.