Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 6
• Serves: 6-10

ingredients

• 2 medium eggplants
• 2 medium onions (chopped)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 10 slices white bread or 10 slices pita bread

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.

Reviews

[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.

 

[Manami]

This is the way my father and grand father who came from Rumania made it but they added a little green pepper to it. It was just wonderful and brought back some beautiful memories.

 

[thoughtwisty]

This is perfect as is thank you for posting I did add 1 teaspoon mayo because that is how we make it in our family with sliced tomato on top this is definatly a 10 STAR recipe