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I rate this recipe based on having eaten this dish countless times in my life; it's great with French bread and slices of tomato. To improve color, cut back on some of the salt and oil and add some mayonnaise instead. Make sure it's real mayo. This will really lighten up the color (it will look similar to guacamole) and add a little "something" to the taste. Also using metal utensils tends to darken the color, so try and use only plastic or wood bowls and utensils. When I bring eggplants home from the store, I pierce each with a fork several times, put them in the oven on the middle rack, turn the oven to about 400F and leave them to roast for about 1 hr. You can tell they're done if when you insert a fork or knife in them you meet no resistance after you pierce the skin. I usually leave them in the oven to cool, then take them to the sink, peel the skin off, place the eggplant on a cutting board, position it such that the juices drain in the sink and let them drain a little bit. When roasted properly, they should mash easily with a spoon.
I have not made your recipe, but my recipe is the same, except that I do not use lemon juice. My recipe is #80148 and in Romanian it is called PUTTLAJEL. It is delicious. Alan Leonetti
It was just OK for me, maybe too much onion. And it was a bit runny. Perhaps I should strain the eggplant next time and get rid of the excess liquid? I'll probably look for another recipe to try in the future.
I can never have enough of this! I leave out the lemon juice and I wrap the eggplant in a paper towel to cool off and the skin peels of easier.
Ok, I followed the recipe and had a few issues to begin with. The eggplant didn't seem to mash up nicely - there were lots of big hunks...maybe I didn't roast long enough - not sure bc the direction didn't say...I don't think it presents that well either because the color is just not that pleasing to the eye. I have to say, this was the most interesting thing I have tried with eggplant. I am always trying to find new ways to use it. I tasted it and it was pretty good. I did a test run to see if I might take it as an appetizer to a party in a few weeks, but decided that most people there aren't too adventuresome and likely would skip right over it (based on how it looks). I do have to say though, the flavor is very interesting. My batch had lots of onion, which I liked and I kept eating and eating it. It isn't something I would make again, but I would eat it again if someone else made it! Maybe it is just an aquired taste. I like the very different way to use eggplant and the flavor was good. I do suggest using a salty craker with it. I think that enhances the flavor a bit.
I love this dish. My Romanian friend sometimes replaces the oil and lemon juice with the same amount of homemade mayonnaise (made with just egg yolks, sunflower oil, and salt). She also stresses that the grated onions should be squeezed pretty dry before adding to the eggplant. Eat with fresh tomatoes and good bread! Yum.
This is truly fantastic! I make it with extra-virgin olive oil and add chopped green pepper. However you make it it's great! This time I added a pinch of crushed red pepper flakes. I am so glad you shared this! Everytime, we eat or serve this dish, it reminds me of my father and grandfather, they both loved eggplant prepared this way! Thanks again Toolie, Diane :=)
I just loved this. It was made with garden fresh eggplant, red onion and olive oil came out so sweet and creamy! Thanks!
The best sort of recipe--very simple, making the most out of each ingredient and combining simple ingredients in such a way as to make a whole that is far greater than its parts. There is a faint taste of char, just enough, the lemon is present but not pronounced, the oil smoooths but is not unctuous. A delight, Toolie! And thank goodness I resisted the temptation to add garlic et al.
Yum! This was fantastic! I served it with some french bread that I drizzled with EVOO and some crushed garlic. YUM! Thanks Toolie!