🍲 Romanian Roasted Eggplant Spread I

Name: Romanian Roasted Eggplant Spread I
Ingredients: Eggplant; Oil; 1 medium onion, chopped; Salt

Vegetables · 4 ingredients · 6 steps

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

Eggplant
Oil
1 medium onion, chopped
Salt

Method

Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
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.
Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
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.
Chill in the fridge until serving.

Where this came from. Adapted from Romanian Roasted Eggplant Spread I in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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