Romanian Eggplant Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 large eggplant (s)
- 1 onion (s)
- 250 ml oil, neutral
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop it into fine cubes. Grill the aubergines in a grill pan or in the oven at the highest temperature until the skin is black all over. Let cool and peel off the skin.
- The pulp with the help of a non-metallic cleaver e.g., finely chop with a wooden knife and place in a mixing bowl. Add a little oil and stir in vigorously with a wooden spoon. Gradually add the oil in a thin stream, stirring vigorously, until the puree is creamy. Stir in the onions and season with salt and pepper.
- If too much oil is used, it can no longer be bound and floats to the surface. Soak up excess oil with a piece of kitchen paper. Garnish with halved cherry tomatoes if desired.
- 1 serving is enough for a medium-sized salad bowl. It is served with white bread in Romania.
- The whole salad has about 2635 Kcal.
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