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"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Vineta - Eggplant Salad Recipe

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This recipe for Vineta - Eggplant Salad is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggplants
salt
vegetable oil
chopped onion
Directions:
Directions:
Cook eggplants in broiler (on high) - on bottom shelf for an hour, then turn over and cook for another 1/2 hour. Remove eggplants from oven and let cool. Peel eggplants, and puree with food processor. Add salt and oil. Serve with chopped onion.
Personal Notes:
Personal Notes:
One of Ema's regular appetizers at almost every special meal. Delicious to spread on a freshly baked challah.

 

 

 

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