Romanian
Roasted Eggplant Salad
A creamy roasted eggplant spread with onion and oil
Tempo45 min
Porzioni4
Calorie62 kcal
LivelloFacile
Ingredienti
- melanzane2 pz
- cipolla1 pz
- olio d'oliva2 cucchiaio
- limone1 pz
- sale1 a piacere
- aglio2 spicchi
- aceto1 cucchiaio
Istruzioni
1
Roast the eggplants whole until soft and the skin has darkened.
2
Place them in a bowl covered with a lid for 10 minutes, then peel them.
3
Finely chop the flesh with a knife or mash it with a fork.
4
Add chopped onion, garlic, oil, salt, and a little lemon juice or vinegar.
5
Mix until you have a creamy but slightly textured mass.
6
Chill and serve with bread or fresh vegetables.