Romanian Roasted Eggplant Spread I

Ingredients

• Eggplant
• Oil
• 1 medium onion, chopped
• Salt

Steps

1. Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
2. Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
3. Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
4. Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
5. Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
6. Chill in the fridge until serving.

More recipes with eggplant or onion

Adapted from “Romanian Roasted Eggplant Spread I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.