Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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