Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana

READY IN: 1hr 5mins
Recipe by Alan Leonetti

This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe.

Top Review by Stella Mae

This is absolutely delicious, just like the appetizer I was served by my Romanian friend. When I served it on slices of soft French bagels as an appetizer, my dinner guests gobbled it up and asked for the recipe! This is indeed a special recipe, and I thank you for posting it.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Wrap the eggplants in aluminum foil and place onto baking sheet.
  3. Bake until soft and the skin is charred, about 1 hour.
  4. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
  5. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
  6. Mix well with a fork.
  7. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.

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