Romanian Eggplant Salad

1. 1

   Rinse the eggplant. Heat your grill pan. Grill the eggplant on each side; don't forget to turn them over every 10 minutes or so. Grill them until they are covered in a black crust.

2. 2

   Peel the eggplant, cleaning off the black crust. Put them on a wooden platter and let them drain for at least half an hour. The liquid is bitter. The longer you drain them, the sweeter they'll be.

3. 3

   Mash the eggplant pulp with a blunt, thick wooden knife on a wooden platter. (This is the secret to a delicious eggplant salad! Do not use a metal knife because it will turn the eggplant black and it will also make it bitter.)

4. 4

   Add the eggplant mash to a bowl and mix in the sunflower oil, salt, lemon juice and onion, stirring continuously.

5. 5

   It is best served cold. Enjoy!

6. 6

   Tips:

7. 7

   When buying eggplant, choose the thin or small ones because they have less seeds and a sweeter taste.

8. 8

   If you are not vegan, you can add an egg yolk instead of lemon juice. It has the same effect of whitening the salad.

9. 9

   Don't store the eggplant salad in metal containers. It will turn black and change its taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.