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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Romania · Side

Romanian Roasted Eggplant Spread I

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Eggplant
  • Oil
  • 1 medium onion, chopped
  • Salt

Method

  1. Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
  2. Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
  3. Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
  4. Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
  5. Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
  6. Chill in the fridge until serving.