July 25, 2012
Eggplant Spread (Salata de vinete)
This eggplant spread it is a very popular Romanian food, found often at friends and family gatherings where it is often served as an appetizer. The bowl of spread is place on the table along with a basket of sliced bread (or half buns) and a plater of crudités, (sliced tomatoes, peppers, cucumbers, green onions) and Feta cheese and everyone helps themselves.
This spread is also delicious taken on a picnic.
Hope you enjoy it as much as we do.
2 large eggplant ( about 2 lb.)
1/4 cup mayonnaise
3 tbsp. sunflower (or vegetable) oil
1 tbsp. finely chopped onions
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. lemon juice
Sliced red peppers, for garnish
Preheat the oven to 400 degrees. Prick the eggplant skin with fork or cut slits with a thin-bladed knife.
Place eggplant on oiled baking sheet. Roast the eggplants in the oven until until they are softened usually about 1 hour or little bit more, depending on the size of the eggplants. ( I like to bake them until skin has blackened, turning them on each side to blacken).
Remove from the oven, let cool slightly then peel off the skin; discard.
Place the eggplant flesh in a colander over a bowl to remove some of the juices. Place flesh in a bowl. Mash it with a fork.
Add mayonnaise, oil, finely chopped (or grated) onions, minced garlic, salt and lemon juice; mix well.
Season with more salt and lemon juice if desired.
Transfer the mixture to a serving bowl. Garnish with slices of red pepper.
TIP: For a more intense flavour, grill eggplants on a barbecue, turning as each side blackens.
Leia’s Culinary Treasures