anna_bananna
Assistant Cook
- Joined
- Sep 18, 2008
- Messages
- 22
This is a very popular recipe in Romania, especially in the summer and fall. It is served as an appetizer, spread [FONT=Arial,Helvetica,Univers,Zurich BT][SIZE=-1]on slices of bread. Goes very well with fresh tomatoes.
INGREDIENTS
2 large eggplants
5 fl oz vegetable oil
1 onion (optional)
mayonnaise (optional)
2 teaspoons milk
salt, to taste
PREPARATION
Pierce the eggplants with a fork (to avoid explosion), then roast them for about 10-15 minutes (until they become soft and liquid is coming out when checking the crust).
Let the eggplants cool down until they can be handled, then peel off the burned skin.
[/SIZE][/FONT]Place the eggplants on a wooden platter and let them drain their juice for 10 minutes.
Smash the eggplants with a wooden knife until they become a paste (don't use a blender or food processor, because they will break the eggplant seeds and make the salad bitter). Place the paste into a bowl and mix with the milk, oil and salt to taste.
Cut the onion in very small pieces (if using) and add to the mixture. You can also add mayonnaise if you want.
Let cool completely and serve on slices of bread.
It can be stored in the refrigerator for a few days.
INGREDIENTS
2 large eggplants
5 fl oz vegetable oil
1 onion (optional)
mayonnaise (optional)
2 teaspoons milk
salt, to taste
PREPARATION
Pierce the eggplants with a fork (to avoid explosion), then roast them for about 10-15 minutes (until they become soft and liquid is coming out when checking the crust).
Let the eggplants cool down until they can be handled, then peel off the burned skin.
[/SIZE][/FONT]Place the eggplants on a wooden platter and let them drain their juice for 10 minutes.
Smash the eggplants with a wooden knife until they become a paste (don't use a blender or food processor, because they will break the eggplant seeds and make the salad bitter). Place the paste into a bowl and mix with the milk, oil and salt to taste.
Cut the onion in very small pieces (if using) and add to the mixture. You can also add mayonnaise if you want.
Let cool completely and serve on slices of bread.
It can be stored in the refrigerator for a few days.