Romanian Eggplant Spread (Salata De Vinate)

1. 1

   Place eggplant over open flame (gas stove or grill).

2. 2

   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.

3. 3

   Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.

4. 4

   Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.

5. 5

   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.

6. 6

   Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.

7. 7

   Serve on crusty bread with a slice of ripe tomato on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.