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

Name: Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 large eggplant; 1 medium onion, grated; 1 teaspoon lemon juice; 1/4 cup corn oil; salt; pepper

(12)

Recipe 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.

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READY IN: 1hr

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

large eggplant
1

medium onion, grated
1

teaspoon lemon juice
¹⁄₄

cup corn oil
salt
pepper

DIRECTIONS

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

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