One of Romanians' preferred salad. A classic!
Eggplant Salad Spread (Salată de vinete)
PREPARATION: 30 minutes
REST: 30 minutes
COOKING: 2 hours
REFRIGERATION: 6 hours
TOTAL: 9 hours
PORTION(S): 10-12 (x 100 g)
INGREDIENTS
PREPARATION
- With the rack in the middle position, preheat the oven to 350 °F (175 °C).
- With the tip of a knife, pierce each eggplant shell at 3-4 different spots.
- Place the eggpants on a cookie pan and cook them for 1 hour, turning them half way through.
- When the skin changes color and becomes very wrinkled, pinch them with a wooden spoon to ensure the core is very soft.
- Using cooking gloves, place the cooked eggplants in a deep disk.
- Let stand at room temperature for 15 minutes.
- Peel the eggplants and cut them into medium pieces.
- Chop the eggplants very finely with a chef's knife or place them in a food processor or a blade blender.
- While mixing continuously with a wooden spoon, pour the oil slowly, then add gradually the onions, the lemon juice and the salt (adjust to taste).
- Keep mixing to obntain a uniform creamy texture.
- Place the eggplant salad in small containers, decorate them with cherry tomatoes halves on top and cover them.
- Refrigerate for at least 6 hours.
NOTES:
Eggplant salad spread is best served on toasts. But you can also use it to stuff tomatoes or bell peppers.
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