RO: salată de vinete

Updated 2007-07-28: new photo

Ingredients

• 1 kg of eggplants: not to large, with uniform coloring and texture. You should expect to have about 40% of salad from  the eggplants because a lot it’s lost so usually you want to cook at least 2-3 kg in order to minimize the effort.
• 1 large onion
• salt, pepper
• 100ml, sunflower oil
• patience

Preparation

• use a fork to pierce the eggplants to avoid eggplant explosion
• grill the eggplants until they are soft and liquid is emerging when checking the crust (10 – 15 mins)

• leave them to cool down until they can be handled
• peal the crust. This should be easy if they are cooked and cold enough but requires some patience
• put the eggplants on a plate and wait 10 minutes to let out all liquid

• cut the onion in very small pieces
• mix the eggplants with onions and the sunflower oil until it’s a paste

• cool down and serve on sliced bread and with tomatos salad

• Extra: cooked green peppers (cook them the same as the eggplants and peal the skin afterword)

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