Cookbook:Romanian Roasted Eggplant Spread I
| Romanian Roasted Eggplant Spread I | |
|---|---|
| Category | Eggplant recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Romania
Ingredients
[edit | edit source]Equipment
[edit | edit source]Procedure
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- It is advisable to use a pan with elevated ridges so that eggplant won't be cooking in its own juices.