Romanian Eggplant Spread (Salata De Vinate)

Recipe by Callu
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggplant over open flame (gas stove or grill).
  • Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end.
  • Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
  • Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.
  • Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
  • Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
  • Serve on crusty bread with a slice of ripe tomato on top.
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