Romanian
Romanian Eggplant Salad
Creamy roasted eggplant spread with onion and oil
Time45 min
Servings4
Calories62 kcal
LevelEasy
Ingredients
- eggplants2 pcs
- onion1 pcs
- olive oil2 tbsp
- lemon1 pcs
- salt1 to taste
- garlic2 cloves
- vinegar1 tbsp
Instructions
1
Roast whole eggplants until soft and the skin darkens.
2
Place them in a covered bowl for 10 minutes, then peel.
3
Finely chop the flesh with a knife or mash with a fork.
4
Add minced onion, garlic, oil, salt, and a little lemon juice or vinegar.
5
Mix into a creamy but slightly textured spread.
6
Chill and serve with bread or fresh vegetables.