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Romanian Roasted Eggplant Spread I
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Romania
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4495365
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Eggplant
- Oil
- 1 medium onion, chopped
- Salt
Directions
- 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.
Equipment
Pan, Fork, Knife, Chopping board, Bowl
Notes
It is advisable to use a pan with elevated ridges so that eggplant won't be cooking in its own juices.