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Eggplant salad (Romanian style spread) Recipe

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This recipe for Eggplant salad (Romanian style spread) is from The Melting Pot, 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:  
3 medium sized eggplants
1/4 c. sunflower oil
1 small onion, minced
1 garlic clove, minced (optional)
1/4 c. mayonnaise (optional)
Chopped tomato, for garnish
Hard boiled egg, for garnish
Salt and pepper
Directions:
Directions:
Poke the eggplants with a fork and roast them. You can either roast them in a 450 oven for about 40 minutes or cook them directly over medium to high heat gas flame until the skin blisters and chars.
Remove the skin from the eggplant, discard bitter juices by placing eggplant in a strainer, and chop finely with a knife until it resembles a paste. Hint for easy removal of skin: place eggplant on a plate, split lengthwise with a knife (the upper side) then open the 2 sides and scoop them out.
In a large bowl, mix all the ingredients with the eggplant. Smooth the top and decorate with veggies, pickles, and hard boiled eggs.

 

 

 

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