Eggplant Spread - Romanian Appetizer (Puttlajel Or Patlagea Vana

1. 1

   Preheat oven to 325 degrees.

2. 2

   Wrap the eggplants in aluminum foil and place onto baking sheet.

3. 3

   Bake until soft and the skin is charred, about 1 hour.

4. 4

   Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.

5. 5

   Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.

6. 6

   Mix well with a fork.

7. 7

   Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.