Salata De Vinete

1. 1

   Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.

2. 2

   Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.

3. 3

   In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.

4. 4

   Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .

* Per serving · 4 servings · Values may vary.

No additional tips available.