Salată de vinete (Romanian roasted eggplant salad)

Wash the eggplants, pat them dry, and prick the skin with a fork in several places. Roast them on a grill rack over hot coals or under the broiler at 220°C for about 35–40 minutes, turning occasionally, until the skin is charred black and the flesh is completely soft.

Transfer the hot eggplants to a colander set over a bowl, cover, and let sit for 10 minutes to drain off the bitter juices.

Peel off the charred skin without rinsing the flesh with water, then leave it in the colander for another 20 minutes to drain further.

Finely chop the flesh with a knife into a smooth but not watery paste; don't use a metal blender, as it will darken the texture.

Add the finely chopped onion, vinegar, and salt. Pour in the sunflower oil in a thin stream, whisking constantly with a wooden spoon, until the mixture turns pale and creamy.

Cover the salad and chill in the refrigerator for 1 hour. Serve cold as a spread.