Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)

Submitted by TOOLBELT DIVA

"Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 6-8

ingredients

• 1 large eggplant
• 1 medium onion, grated
• 1 teaspoon lemon juice
• 1⁄4 cup corn oil
• salt
• pepper

directions

1. Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
2. Scrape the purple skin off, and discard skin.
3. Mash eggplant well with a wooden spoon,.
4. Add salt and pepper, to taste.
5. Mix grated onions with one tsp of mazola oil.
6. Add to mashed eggplant.
7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
8. Add lemon juice.
9. Mix well, and serve as an appetizer on crackers or other bread rounds.

Reviews

[lidiapetre]

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.

 

[Alan Leonetti]

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

 

[Jennifer Peacock]

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.

 

[littlemafia]

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.

 

[Leahcooks]

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.